Halloumi, Chip & Tzatziki Pitta With Salad & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice your red onion[s]

Add the sliced red onion to a bowl, cover with boiled water and set aside for later

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Cut your potatoes (skins on) into thin chips, then add them to a baking tray with your dried oregano, a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp

Meanwhile, peel and finely chop (or grate) your garlic

Strip your mint leaves from their stems and chop them roughly, discard the stems

Grate half your cucumber and slice the rest into batons

Add the chopped garlic, chopped mint and grated cucumber to a bowl with your natural yoghurt and mix it all together – this is your tzatziki

Drain the sliced red onion in a sieve and rinse under cold water

Return to the bowl and add your white wine vinegar with a generous pinch of sugar

Stir to combine and set aside to pickle – these are your quick-pickled onions

Slice your halloumi widthways into 2 equal-sized strips per person

Then slice each strip in half so you are left with 4 halloumi sticks per person

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden

Once the chips are almost done, add your pittas to the tray

Return the tray to the oven and cook for 2-3 min or until warmed through

Wash your salad, then pat it dry with kitchen paper

Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of salad

Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip & tzatziki pittas