Middle Eastern Chicken Mezze

While the chicken is in the pan, thinly slice onion (see ingredients). In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover onion, then set aside.

While the chicken is roasting, cut haloumi into 1cm-thick slices. Zest lemon to get a good pinch. Finely chop garlic. In a small bowl, combine lemon zest, a squeeze of lemon juice, the garlic and the honey. Set aside. Halve cherry tomatoes. Roughly chop cucumber. Pick and roughly chop herbs.

In a second small bowl, combine a drizzle of olive oil and dukkah. Drizzle or brush each flatbread with the dukkah oil. Wipe out frying pan, then return to medium-high heat. Cook dukkah flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a plate.

TIP: Cook the flatbreads in batches if your pan is getting crowded.

Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Reduce heat to medium, then add honey glaze. Cook until fragrant, turning haloumi halfway through, 1-2 minutes. Meanwhile, drain pickled onion, then return to the bowl and top with tomatoes, cucumber and herbs. Drizzle pickled onion salsa with olive oil, season with salt and pepper and toss to combine.