• In a medium bowl, place haloumi and cover with water to soak.
• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.

• Meanwhile, thinly slice cucumber in rounds.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken generously with salt and pepper on both sides.

• While the capsicum is cooling, return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Wipe out frying pan and return to medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken.
• To the bowl with cooled capsicum, add cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste.
• Divide charred capsicum salad, chicken and haloumi between plates. Crumble fetta cubes over the salad and spoon chimmichurri sauce over the chicken. Sprinkle over flaked almonds to serve. Enjoy!