Zesty Chicken & Haloumi Pita Pockets

• Meanwhile, thinly slice cucumber into half-moons. • Slice tomato into thin wedges. • Roughly chop parsley and kalamata olives. • Thinly slice long chilli (if using). • Cut chicken thigh into 1cm-thick strips. • In a second medium bowl, combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add chicken strips, tossing to coat.

• In a medium microwave-safe bowl, combine chilli, the white wine vinegar and a good pinch of sugar and salt. • Microwave chilli in 30 second bursts, until softened. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate, season to taste and cover to keep warm. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Wipe out frying pan and 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 is no longer pink inside.

• To the bowl with the pickled chilli, add cucumber, tomato, olives, parsley and a drizzle of olive oil. Toss to combine.

TIP: Kalamata olives are strong in flavour - add less if desired!