- Combine the Greek yogurt, lemon juice, parsley and a pinch of salt and black pepper in a small bowl. Chill until ready to serve.
- Season the chicken breasts with the paprika, oregano, garlic granules and black pepper. Heat a drizzle of extra virgin olive oil in a frying pan over a medium-high heat and cook the chicken for 6–8 minutes on each side until golden and cooked through. Remove from the pan and set aside.
- Add the red onion, red pepper, cherry tomatoes and garlic to the same pan. Cook for 6–7 minutes until softened and lightly charred.
- Transfer the vegetables to a blender with the chicken stock and blend until smooth.
- Pour the blended sauce back into the pan with the passata and a pinch of paprika. Bring to a gentle simmer, then stir through the Merchant Gourmet Spanish Grains and cook for 2–3 minutes until heated through.
- Meanwhile, cook the Tenderstem broccoli in boiling water for 3–4 minutes until tender. Drain and set aside.
- Heat a non-stick frying pan over a medium heat and cook the halloumi for 2–3 minutes until golden. Drizzle over the honey and cook for 1 minute, turning to coat the halloumi in the glaze.
- Divide the Spanish grains between two bowls. Slice the chicken and arrange on top with the Tenderstem broccoli and honey-glazed halloumi. Finish with a spoonful of lemon and herb yogurt and a scattering of parsley.
Save
Featured recipe
Save
Save
Save
Save
