Saucy Red Pepper Chicken & Haloumi Flatbreads with Tzatziki

Directions

1. 1

   Season the chicken with salt and some chilli flakes. Heat a drizzle of oil in a large, non-stick frying pan on medium-high heat. Add the haloumi to the pan along with a pinch of chilli flakes. Cook for 5-6 minutes, turning often, until golden on all sides. Remove from the pan and set aside. Keep the pan on the heat and add the chicken. Cook for 3-4 minutes on each side, until browned but not cooked through. Add the tomato polpa, wine, red pepper paste, sugar and ½ tsp flaky sea salt. Add the halloumi back to the pan and give everything a toss in the sauce. Reduce heat to low, cover the pan with a lid and simmer for 40 minutes, until the chicken is very tender.

2. 2

   Remove the lid and continue to simmer for a further 10-15 minutes, until the sauce is reduced and glossy. Season to taste with salt and set aside until ready to serve.

3. 3

   Combine everything together in a bowl with ¾ tsp flaky sea salt. Set aside to serve.

4. 4

   Serve the flatbreads filled with the tzatziki, red pepper chicken and veggies of choice. Garnish with the fresh herbs.