• Slice tomato into half-moons. • Slice cucumber into thin sticks. • In a medium bowl, combine chicken tenderloins, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil. • In another medium bowl, add haloumi and cover with water to soak. Little cooks: Help toss the chicken in the peri-peri seasoning bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 5-6 minutes each side. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• In a second medium bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar, and olive oil. Season. • Wipe out frying pan. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Little cooks: Take the lead by tossing the salad!

• Roughly chop chicken. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Spread garlic aioli on each tortilla, then fill with salad, haloumi and sticky peri-peri chicken tenders. • Drizzle over any remaining pan glaze to serve. Enjoy!