Chicken pide and haloumi salad

1.Drain antipasto in a strainer set over a small bowl. Reserve 1/3 cup of oil. Chop antipasto vegetables finely.

2.Heat 1 tablespoon reserved oil in a wok or large frying pan on high and stir-fry chicken, in batches, for 2-3 minutes, until cooked through and browned. Keep warm. Stir-fry pine nuts in same wok for 1-2 minutes, until lightly browned.

3.Cut haloumi crossways into 16 slices. Heat 1 tablespoon reserved oil in same wok and cook haloumi, in batches, for 1-2 minutes, until browned on both sides

4.Cut turkish pide into 1cm-wide pieces. Cook under a hot grill for 1-2 minutes, until pieces are browned all over.

5.Place antipasto vegetables, chicken, haloumi, turkish pide, rocket, artichoke hearts and tomatoes in a large bowl and toss well to combine. Drizzle with combined remaining oil and balsamic vinegar. Serve sprinkled with pine nuts.