• Thinly slice capsicum. Cut red onion into bite-sized pieces.
• Set air fryer to 200°C. Place capsicum, red onion and roast veggie mix in an air fryer basket. Cook for 10 minutes.
• Remove basket from air fryer, then top with chermoula spice blend, a drizzle of olive oil and a pinch of salt.
• Shake the basket, then cook until tender, a further 5-10 minutes. Cook in batches if needed. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prepare veggies as above. Place capsicum, red onion adn roast veggie mix on a lined oven tray. Top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. Toss to coat, then bake 
until tender, 20-25 minutes.  

• Meanwhile, cut haloumi into 1cm-thick slices. 

• Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Set aside.

 • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

• Divide chermoula-spiced veggie toss between plates.
• Top with haloumi & chicken.
• Drizzle over garlic sauce and tear over mint to serve. Enjoy!