• In a medium bowl, place haloumi and cover with water to soak. 
• In a second medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

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

• Meanwhile, thinly slice red radish. Slice cucumber into half-moons.
• Slice lemon into wedges. Pick and thinly slice mint leaves.
• Drain and rinse chickpeas.
• In a large bowl, combine harissa paste and the honey with a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• When the chicken is cooked, to the bowl with harissa dressing add mixed salad leaves, chickpeas, mint, cucumber and radish. Toss to combine and season to taste.
• When the chicken is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook haloumi until golden brown, 1-2 minutes each side.

• Slice chicken.
• Divide harissa chickpea salad between bowls. Top with Middle Eastern chicken and haloumi. Serve with any remaining lemon wedges. Enjoy!