Grilled Cumin Chicken & Halloumi Salad

Name: Grilled Cumin Chicken & Halloumi Salad
Total time: 25 min
Ingredients: 1 tbsp rapeseed oil; 4 skinless chicken breasts; 1 tsp ground cumin; 1 lemon (zest); sea salt; ground black pepper; 3 tbsp rapeseed oil; 1 tbsp white wine vinegar; 1 tsp wholegrain mustard; 1 tbsp honey; 225 g halloumi (block, cut into 5mm slices); 1 small red onion (finely sliced); 1 x 400 g tinned chickpeas (drained & rinsed); small bunch fresh parsley (leaves picked); small bunch fresh coriander (leaves picked)

25 mins

698 cals per serving

Donal's Notes

This is a speedy little salad that has been our go to dinner when we’re at home with little inspiration of what to make!

Equipment

Parchment paper

Griddle pan

Pastry brush

Microplane

Large bowl

Whisk

Method

Bash the chicken between two sheets of parchment paper until they are 1cm in thickness. Place a large griddle pan over a medium high heat. Place the chicken in a bowl with rapeseed oil with garlic, cumin & lemon zest and season generously with salt and pepper. Fry the chicken for 3-4 minutes either side or until cooked thoroughly. Remove from the pan and allow to cool slightly before slicing.

Brush the halloumi cheese with a little more of the rapeseed oil with garlic and cook on the griddle pan on the same heat as the chicken until charred on both sides. Remove from the pan and set aside.

For the dressing, whisk together all the ingredients and season to taste.

For the salad place all the ingredients in a large mixing bowl and add the dressing, tossing to coat completely.

Turn the salad out onto a large serving platter and top with the chicken and halloumi pieces.