Lemon Garlic Chicken & Haloumi Bowl

• ●chicken breast190 g
• ●chilli haloumi80 g
• ●cos lettuce80 g
• ●tomato120 g
• ●avocado60 g
• olive oil2 tsp
• garlic2 cloves
• lemon juice2 tbsp
• smoked paprika3 g
• thyme1 g
• black pepper2 g
• salt2 g
• tahini1 tbsp
• apple cider vinegar1 tsp

1. 1Crush the garlic cloves and mix them in a bowl with 1 tsp olive oil, 1 tbsp lemon juice, smoked paprika, thyme, salt, and black pepper. Add the chicken breast and turn it to coat all over. Leave it to marinate for 10 minutes at room temperature.
2. 2Heat a non-stick pan or grill pan over medium-high heat. Add the marinated chicken breast and cook for 6 to 7 minutes on the first side without moving it, until a deep golden crust forms.
3. 3Flip the chicken and cook for another 5 to 6 minutes until the juices run clear and there is no pink visible in the centre. Take it off the heat and leave it to rest for 5 minutes on a board.
4. 4While the chicken rests, wipe the pan with a paper towel and return it to medium-high heat. Place the haloumi slices in the dry pan and cook for 2 minutes each side until golden brown and slightly crispy on the outside.
5. 5Make the dressing by whisking the tahini, remaining 1 tbsp lemon juice, apple cider vinegar, and remaining 1 tsp olive oil together in a small bowl until smooth. Add a splash of water if it is too thick — aim for a pourable consistency.
6. 6Tear the cos lettuce into large pieces and arrange it in a wide bowl. Dice the tomato and slice the avocado and scatter both over the lettuce.
7. 7Slice the rested chicken breast across the grain into thick strips and lay them over the salad. Place the golden haloumi slices on top and drizzle the tahini dressing over everything. Serve immediately.

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