• Preheat oven to 240°C/220°C fan-forced. Place haloumi in a medium bowl and cover with water to soak. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes.  TIP: If your oven tray is crowded, divide the fries between two trays.

• When fries have 15 minutes remaining, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a second medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add the honey and a splash of water, turning to coat.

• While chicken is cooking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Finely chop garlic.

• In a small bowl, combine garlic, a generous drizzle of olive oil and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap!) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes. TIP: If your tray is crowded, toss the tortilla strips halfway through baking.

• In a second medium bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

• Slice chicken. • Divide smokey chicken shawarma, haloumi, lemon pepper fries, cucumber salad and garlic tortillas between plates. • Serve with hummus. Enjoy!