Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chicken Souvlaki Bowls with Haloumi

Ingredients
500g chicken thighs
150g haloumi, sliced 1-2cm thick

MARINADE
5 tbsp olive oil
½ tbsp sweet smoked paprika
2 tbsp chopped oregano
1 tsp chopped marjoram (optional)
1 shallot, minced
2 cloves garlic, crushed
zest and juice of 1 lemon
hefty pinch of red chilli flakes (Aleppo pepper flakes if you have them)
salt and pepper

SWEET POTATO FRIES
2 small sweet potatoes, peeled, cut into long chips
2 tsp dried oregano (preferably Greek)
1½ tbsp olive oil

SALAD
400g sweet cherry tomatoes, halved
½ cup pitted kalamata olives
1 lebanese cucumber, sliced or peeled into ribbons
1 tsp dried oregano
warm pita, naan, or flat bread to serve

Method
1. Add the chicken and marinade ingredients to a bowl, mix together and set aside
while you prep the remaining ingredients, or cover and place in the fridge until you
are ready to cook. It can sit for up to four days.

2. Preheat oven to 180C.

3. Quickly toss the salad ingredients in a small bowl and place in the fridge until
ready to serve.

4. Place the sweet potato pieces on a large baking tray lined with baking paper.
Sprinkle over the oregano and the olive oil and, using your hands, toss to coat.
Place in the oven and roast for 20-30 minutes, turning halfway through the cooking
time. They should be cooked through and starting to colour at the edges.

5. Place a frypan over medium-high heat. Add the marinated chicken thighs, a few
at a time, being careful not to overcrowd the pan. Cook for about 5 minutes on each
side or until cooked through. Remove and place in one large bowl or individual
bowls ready for serving. Add the haloumi slices to the frypan and reduce the heat to
low. Cook for 1 minute on each side or until crisp and golden

6. Add the haloumi to the bowl/s along with the sweet potato fries and some salad.
Season generously with salt and pepper, and serve.

Mike Jeffreys is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Chicken Souvlaki Bowls with Haloumi Ingredients 500g chicken thighs 150g haloumi, sliced 1-2cm thick
MARINADE 5 tbsp olive oil ½ tbsp sweet smoked paprika 2 tbsp chopped oregano 1 tsp chopped marjoram (optional) 1 shallot, minced 2 cloves garlic, crushed zest and juice of 1 lemon hefty pinch of red chilli flakes (Aleppo pepper flakes if you have them) salt and pepper
SWEET POTATO FRIES 2 small sweet potatoes, peeled, cut into long chips 2 tsp dried oregano (preferably Greek) 1½ tbsp olive oil
SALAD 400g sweet cherry tomatoes, halved ½ cup pitted kalamata olives 1 lebanese cucumber, sliced or peeled into ribbons 1 tsp dried oregano warm pita, naan, or flat bread to serve
Method 1. Add the chicken and marinade ingredients to a bowl, mix together and set aside while you prep the remaining ingredients, or cover and place in the fridge until you are ready to cook. It can sit for up to four days.
2. Preheat oven to 180C.
3. Quickly toss the salad ingredients in a small bowl and place in the fridge until ready to serve.
4. Place the sweet potato pieces on a large baking tray lined with baking paper. Sprinkle over the oregano and the olive oil and, using your hands, toss to coat. Place in the oven and roast for 20-30 minutes, turning halfway through the cooking time. They should be cooked through and starting to colour at the edges.
5. Place a frypan over medium-high heat. Add the marinated chicken thighs, a few at a time, being careful not to overcrowd the pan. Cook for about 5 minutes on each side or until cooked through. Remove and place in one large bowl or individual bowls ready for serving. Add the haloumi slices to the frypan and reduce the heat to low. Cook for 1 minute on each side or until crisp and golden
6. Add the haloumi to the bowl/s along with the sweet potato fries and some salad. Season generously with salt and pepper, and serve.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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