Prepare the sauce by mixing the carob syrup with the Dijon mustard, oil, dry mint and chili flakes, salt, pepper and keep aside.

In the same way that you would cut the famous ‘Hasselback Potatoes’, place each fillet of the chicken breasts on a cutting board and slice it to 1cm intervals and keep aside. Repeat with the rest of the fillets.

Cut the halloumi in slices and place each slice in the chicken fillet’s slits.

Place the chicken fillets in the basket of an Air-Fryer and brush the sauce all-over them making sure that the sauce also gets in the slits. Cook for 18’ at 185° C.

Serve with rice mixed with fresh coriander, spring onions and capers.