In a bowl, mix 4 sliced chicken thighs with 1 tbsp olive oil, 2 tsp ras el hanout, ½ tsp salt, half the juice of 1 lemon and a spoonful of the Greek yoghurt. Leave for at least 10 minutes.
In a small bowl, whisk the rest of the 150g Greek yoghurt with a drizzle of olive oil, the rest of the lemon juice and 1 tsp harissa paste.
Make 4 flatbreads with my easy flatbread recipe, or buy some good ones.
Heat a large frying pan over a medium-high heat and cook the chicken for 10 minutes, turning halfway, until golden and cooked through. Lift out, then fry 200g sliced halloumi until golden on both sides.
Wipe the pan and warm the flatbreads in it for 30 seconds per side. Top with 100g mixed salad leaves, the halloumi and chicken. Drizzle with the dressing and finish with a tbsp of fresh mint, 4 tsp pomegranate seeds and 40g pinkled onions. Wrap tightly in greaseproof paper or foil and enjoy!
More halloumi? Try my crispy halloumi fries.
BIFF, BOSH, NOSH!
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