Step 1

Start by blitzing your marinade ingredients in a food processor. That’s the fresh chillies, roasted red peppers, paprika, garlic granules, oregano and a splash of the red pepper brine. Add to a bowl and coat the chicken breasts. Marinade for 1-5 hours if possible.

Step 2

Fry the halloumi slices until golden brown on both sides and set aside.

Step 3

Add rapeseed oil to a griddle pan over a high heat. Add the chicken and leave to fry for 3-4 minutes on each side, depending on the thickness of your chicken.

Step 4

Toast your pittas then add a layer of mayonnaise (add a sprinkle of garlic granules for aioli vibes if you can), lettuce, grilled peri peri chicken, caramelised red onion relish and a few slices of chillies if you like it hot.