Middle Eastern Chicken Mezze

• While the chicken is in the pan, thinly slice red 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 the pickling liquid. • Add just enough water to cover onion. Set aside.

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

• In a third small bowl, combine dukkah and a drizzle of olive oil. • 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 the honey glaze mixture. Cook, turning haloumi halfway through, until fragrant, 1-2 minutes. • Meanwhile, drain pickled onion. • To the bowl with the pickled onion, add tomatoes, cucumber and mint. Drizzle with olive oil, season with salt and pepper and toss to combine.