Grilled Cumin Chicken & Halloumi Salad
Equipment
- Parchment paper
- Griddle pan
- Pastry brush
- Microplane
- Large bowl
- Whisk
Ingredients
- 1 tbsp rapeseed oil
- 4 skinless chicken breasts
- 1 tsp ground cumin
- 1 lemon zest
- sea salt
- ground black pepper
For the dressing
- 3 tbsp rapeseed oil
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tbsp honey
For the salad
- 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
Instructions
- 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.
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!
Nutrition
Calories: 698kcal
Tried this recipe?Let us know how it was!