In a bowl, mix the sliced chicken with olive oil, Ras-el-Hanout, lemon juice, greek yoghurt. Let it marinate for at least 10 minutes to soak up the flavours. The longer you leave it the better!
Meanwhile, in a small bowl, whisk together with a fork the Greek yoghurt, olive oil, lemon juice, harissa paste.
Time to make the flatbreads (recipe) or buy them if you can get good ones.
Heat a large frying pan over medium-high heat, then cook the chicken for 10 minutes, turning halfway through, until golden and cooked through. Once cooked, remove from the pan and cook the halloumi until cooked.
Wipe your pan and heath up the flatbreads in a dry pan for 30 seconds per side. Lay them flat and top with salad leaves, halloumi and chicken. Drizzle with the yoghurt dressing and finish with your toppings. Mint, pomegranates and pickled onions. Wrap tightly with greaseproof paper or foil and enjoy!
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