Souvlaki Inspired Chicken and Halloumi Flatbreads

Meanwhile, drain the halloumi and cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a medium bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

Peel and grate the garlic (or use a garlic press).

In another small bowl, combine the sriracha and mayonnaise (see pantry for amount). Set aside.

Cut the tomato into 1cm chunks. Pop it in the bowl of pickled onion.

Remove the halloumi from the cold water, pop it onto a plate lined with kitchen paper and dry.

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

Once hot, add the diced chicken and halloumi and fry, turning frequently, until golden, 8-10 mins, then remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Drizzle the fried halloumi with the honey (see pantry for amount) and turn to glaze it all over.

Meanwhile, place the naans onto a baking tray. Spread the softened butter over them and sprinkle over the garlic. Pop them into the oven to warm through, 3-4 mins.

Add the baby leaves to the bowl of pickled onion and tomato, then toss to combine. TIP: Don't add the leaves too early or they'll go soggy.