Peri-Peri Chicken, Haloumi & Sticky Onion Pita

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.
• Thinly slice brown onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• In the last 2 minutes of cook time, sprinkle over the peri-peri seasoning, turning chicken to coat.
• Drain haloumi and pat dry. Cut into 1cm-thick slices.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, microwave pita bread on a microwave-safe plate for 1 minute, until warmed through. 
• Halve pita bread and fill with Cheddar cheese.
• Bake pita bread directly on a wire oven rack until heated through and cheese is melted, 2-3 minutes.