• 1/2 x Pot of JD Seasonings Chicken Rub
• 1/2 x Pot of JD Seasonings Pea & Mint Risotto
• 4 x Chicken breasts, diced
• 200g Reduced fat halloumi, sliced
• 1 x Red onion, thinly sliced
• 100g Cucumber, sliced
• 20g Cucumber, finely diced
• 80g Cherry tomatoes
• 120g Mixed leaves
• 160g Fat free greek yoghurt
• 1/2 x Lemon (juice)
• 40g Pomegranate seeds

STEP 1:
Mix 60g of the greek yoghurt with the lemon juice, our chicken rub and diced chicken until all the chicken is coated. Marinate for 4 hours.

STEP 2:
Load the chicken onto skewers and grill, turning regularly, for 15-20 minutes, until cooked through.

STEP 3:
Meanwhile, fill your bowls with the salad.

STEP 4:
Coat the halloumi in 1/2 of the pea and mint risotto kit (approximately 1/4 of the tub in total) and fry on both sides.

STEP 5:
Mix the remaining yoghurt, finely diced cucumber and pea & mint risotto kit with another dash of lemon juice to make the tzatiki.

STEP 6:
Top your salad with the chicken skewers, cooked halloumi, pomegranate and tzatiki.

ENJOY!!