30 mins

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For the chicken

400g skinless higher-welfare chicken breasts

1 heaped teaspoon dried oregano

1 teaspoon ground allspice

1 lemon

Olive oil

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For the chickpea salad

1 cup Greek yogurt

1 garlic clove, grated

2 tablespoons olive oil, plus more for serving

2 teaspoons honey

1 lemon, halved (or more, if desired, for seasoning)

Salt and pepper

453g Persian cucumbers, halved lengthwise and cut into ½-inch pieces

2 (425g) cans chickpeas, drained

Big handful dill, chopped

Big handful mint leaves, chopped

2 spring onions, thinly sliced

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For the halloumi

225g halloumi

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1. Make the chickpea salad. To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

2. To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper. To serve, drizzle with additional olive oil.

3. Make the chicken. Pre-heat large frying pan, medium-high heat. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest

4. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin

5. Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through. Meanwhile, cut the halloumi in to 1cm thick slices and dry with a paper towel

6. Once the chicken is cooked set aside. In the same pan fry the halloumi in a small amount of olive oil for 2–3 minutes over medium-high heat, flip and cook for a further 1–2 minutes.