Donal Skehan's Chicken and Halloumi Sandwich with Lettuce, Peppers, and Caramelised Onion
Baby Gem lettuce
Salt and pepper
Season the chicken with cumin, mixed herbs, salt, and pepper.
Slice an onion and peppers
Heat the pan on medium-high heat and toss the chopped onion and peppers evenly over the pan, stirring occasionally. After about 20-30 minutes, lower the temperature or take off the heat if browned.
Heat a separate frying pan over medium-high heat with oil, and fry the chicken for 3-4 minutes on each side or until cooked. Remove from heat.
While the chicken is cooling, spread mayonnaise on the bread and place in a dry flying pan, mayonnaise side down, for 30 seconds or until brown. Flip to toast on the other side and transfer to a plate.
In the same pan, add a small bit of oil and fry the halloumi for about 30 seconds on each side until golden.
To the hummus, add lemon juice and garlic.
To assemble: Spread the hummus on the toasted bread, then top with peppers, onion, and haloumi, adding the chicken last. Add a dash of pepper and salt, and top with a slide of toasted bread. Serve with side salad.