for 4 person

Dressing

150 g	plain greek yoghurt
1 tsp	mild mustard
1	organic lemon, grated zest and 2 tbsp of juice
1	garlic clove, squeezed
2 tbsp	capers, drained
2 tbsp	grated Parmesan
¼ tsp	salt
a little	pepper

Pasta

200 g	pasta (e.g. orecchiette)
	salted water, boiling

Chicken and halloumi

	olive oil for frying
500 g	tender chicken breast fillets
1 tsp	hot paprika
½ tsp	salt
1 ½ tbsp	liquid honey
200 g	halloumi, cut into approx. 1 cm cubes

To serve

2	baby lettuce, leaves torn off

How it's done

Dressing

Place the yoghurt in a bowl along with all the other ingredients up to and including the pepper, mix well.

Pasta

Cook the orecchiette in boiling salted water for approx. 10 mins. until al dente, drain, rinse with cold water, add to the bowl containing the dressing, mix.

Chicken and halloumi

Heat the oil in a non-stick frying pan. Fry the chicken for approx. 6 mins. on each side. Remove, season, add the honey, mix. Add a dash of oil to the same frying pan, heat up. Add the halloumi, fry for approx. 5 mins. all over.

To serve

Add the lettuce to the bowl of pasta, mix, plate up. Top with the chicken and halloumi.

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