Ultimate Zesty Chicken & Haloumi-Stuffed Pita

• Meanwhile, thinly slice cucumber into half-moons.
• Slice tomato into thin wedges.
• Roughly chop 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 with salt
and pepper 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, mint and a drizzle of olive oil. Toss 
to combine.

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