Simon Rimmer served up a tasty chicken and halloumi bake with ranch dressing and flatbread on Sunday Brunch.

The ingredients are: 12 x boneless, skinless chicken thighs, 250g pack halloumi, cut into 6-8 slices, 12 x spring onions, halved, 4 cloves garlic, 1 red chilli, slit halfway, Tin butterbeans, drained and washed, 24 sun blushed tomatoes, Chopped parsley and 200g rose harissa, mixed with 75ml olive oil.

For the Ranch dressing: 200ml buttermilk, 75g mayonaise, Juice 1 lemon, 20ml white wine vinegar, Clove crushed garlic and 1 tablespoon each of chopped chives, chopped tarragon, chopped parsley, chopped dill.

Serve with flatbread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.