• Chop broccoli (including stalk!) into small florets. Trim green beans. Slice lemon into wedges. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides generously with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Cut halloumi into 1cm slices. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, 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 drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• Divide seared chicken breast, halloumi and garlicky greens between plates. • Top chicken with chargrilled capsicum relish. Serve with any remaining lemon wedges. Enjoy!