• Preheat grill to high. 
• Thinly slice onion (see ingredients).
• In a small bowl, combine the white wine 
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add 
it to pickling liquid. Add enough water to just 
cover onion. Set aside to pickle. 

• Meanwhile, using a vegetable peeler, thinly peel 
carrot into ribbons.
• Thinly slice tomato into wedges. 
• Slice lemon into wedges.
• Cut pita bread into small triangles.
• Place your hand flat on top of chicken breast 
and slice through horizontally to make two 
thin steaks.
• In a medium bowl, combine chicken steaks, 
Middle Eastern seasoning and a drizzle of  
olive oil. 

• Place pita chips on a lined oven tray with a 
drizzle of olive oil and season with salt 
and pepper.
• Toss to coat and grill until golden, turning 
halfway, 8-10 minutes. Allow to cool slightly. 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• Cook chicken steaks until cooked through,  
3-5 minutes each side. 
• Remove pan from heat, then add the honey and 
a splash of water, turning to coat.

TIP: Chicken is cooked through when it’s no longer 
pink inside. 
TIP: Cook in batches if your pan is getting crowded.

• Drain pickled onion.
• In a second medium bowl, combine balsamic 
& olive oil dressing, a good squeeze of lemon 
juice and a drizzle of olive oil.
• Add pickled onion, carrot, tomato, mixed 
salad leaves and pita chips, tossing to combine. 
Season to taste with salt and pepper. 

• Slice chicken.
• Divide fattoush-style salad between bowls.
• Top with spiced chicken. 
• Serve with any remaining lemon wedges. Enjoy!