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3 red chillies, chopped
4 birds eye chillies, chopped
4 garlic cloves
2 tbsp oregano
Splash of olive oil
Splash of lemon juice
30ml white vinegar
Fresh parsley, chopped
Salt to taste
Low fat halloumi
Salad leaves of choice
Chop up red chillies, birds eye chillies, parsley and garlic and blend together in a food processor along with the olive oil, lemon juice and white vinegar.
Lightly season chicken and then coat in peri peri sauce.
Cook for 25 minutes or until thoroughly done.
Serve with fried slices of halloumi and a side salad.
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