Chicken, Golden Halloumi and Pitta Chips Salad

a) Pop the thinly sliced onion into a large salad bowl. Add a good squeeze of lime juice and stir in the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

b) Cut the remaining onion into 2cm wedges. Put the onion wedges onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the middle shelf until tender, 16-18 mins.

c) Meanwhile, tear the pitta bread into 3cm chunks.

d) Once the onion has roasted for 7-8 mins, remove the tray from the oven. Add the pitta bread chunks to the tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper and toss to coat.

e) Return the tray to oven and bake until golden, 8-9 mins more.

a) Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

a) Meanwhile, halve the baby plum tomatoes. Add them to the bowl of pickled onion and toss to coat.

b) Once the halloumi is golden, remove from the heat. Drizzle over the honey (see pantry for amount) and turn to glaze.

a) When everything's ready, add the cooked onion, pitta bread chips, baby leaf mix and olive oil for the dressing (see pantry for amount) to the bowl with the pickled onion and tomatoes. TIP: Don't add the leaves too early or they'll go soggy!

b) Season with salt and pepper. Mix well until everything is coated in the dressing.