Ingredients
2 chicken breasts
30g halloumi
5 medium potatoes
Seasoning: 2 tsp each – dried coriander, cumin, smoked paprika, garlic – then salt & pepper
30g Mozarella
8 tomatoes, chopped into smaller chunks
1/2 red onion – drizzled in oil, lemon juice & cumin
Sauce: 150g Greek yoghurt, 20g grated cucumber, lemon juice
Instructions
– Slice the potatoes thinly and lay out on a lined baking tray, drizzle over oil and half the seasoning, then cook in the oven for 35 minutes on 200 or until the potatoes are golden and cooked through.
– Chop the chicken breasts into chunks and coat in the marinade leave this for half an hour or longer
– Cook the chicken off in an oiled pan for 10 minutes until cooked through.
– Grate the halloumi into chunks as shown, drizzle with oil and use the remaining seasoning, airfry for 10 minutes on 200 – keep your eye on them so they don’t burn!
– When the potatoes are done, top with the chicken, a sprinkle of mozarella and return to the oven for 5 minutes.
– Make up the sauce & then layer up the potatoes, add the halloumi, sauce, tomatoes and onions then fresh parsley to finish.