Roast chicken with haloumi stuffing, mint and pomegranate

• 1 free-range organic chicken, butterflied and cut into four pieces

Haloumi stuffing

• 1 handful mint leaves, finely chopped

• 1 small handful fresh oregano, finely chopped

• 1 garlic clove, crushed

• zest of 1 lemon

• 150g to 180g haloumi, grated

Dressing

• 1 tbsp olive oil

• 2 tbsp pomegranate molasses

• 1 lemon, quartered (optional)

• Greek-style yoghurt, coriander leaves and pomegranate arils, to serve