Ingredients
200g peri peri sauce
8 boneless chicken thighs, or 4 pieces of chicken breast or 2 blocks of firm tofu
250g halloumi, cut into ½ cm slices
4 large pitta breads 
½ iceberg lettuce, sliced 
4 tbsps garlic mayonnaise  
4 heaped tbsps Caramelised onion relish 
Salt  

Method
Put the marinade over the protein in a dish, cover and marinate for at least an hour. 

To cook the protein you can either do this on a braai or bbq if outside, or a medium grill if inside. You want a little char and both of these ways will give you that. Turn every few minutes carefully and rebaste as you turn.   The exact time will depend on which protein you use, if you are using chicken, do check it is cooked all the way through. Once the protein has cooked, cover with foil and leave to rest.

Meanwhile, fry the halloumi for 3 minutes each side (or until golden) and warm the pitta in a toaster or under the grill.  Very carefully cut open your pitta and inside put some garlic mayo, some relish, the lettuce, the protein and the halloumi.