• In a medium bowl, place haloumi and cover with water to soak.
• Roughly chop cucumber and tomato. Finely chop garlic.
• Zest lemon to get a pinch then slice into wedges.
• Drain and rinse cannelini beans.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute of cook time, sprinkle over lemon pepper seasoning, turning chicken to coat. Transfer to a plate and cover to keep warm.

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

• When the chicken is cooked, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. 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. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a good drizzle of olive oil.Cook cannellini beans until warmed through,3-4 minutes. Add lemon zest, garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute.

• In a large bowl, combine spinach & rocket mix, cucumber, tomato and cooked beans with a generous squeeze of lemon juice and a good drizzle of olive oil. Season to taste.
• Slice chicken.
• Divide chilli white bean salad between bowls. Top with lemon pepper chicken and haloumi. Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!