Zesty Chicken & Haloumi Pita Pockets

• Meanwhile, thinly slice cucumber into 
half-moons.
• Slice tomato into thin wedges.
• Roughly chop parsley and kalamata olives. 
• Pick and thinly slice mint leaves.
• Thinly slice red onion (see ingredients).
• 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 
onion, the white wine vinegar and a good pinch 
of sugar and salt.
• Microwave onion 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 pickled onion, add cucumber, 
tomato, olives, parsley, mint and a drizzle of 
olive oil. Toss to combine.

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