Chicken with Haloumi & Watermelon Salad
This salad is perfect in a summer lunch or dinner! Cook the haloumi and add the dressing just before serving. It's quick to make – and quick to disappear.
Ingredients
- 1/2 teaspoons oregano
- 1/2 teaspoons sesame seeds, toasted
- 1 clove garlic, crushed
- 200 grams haloumi, sliced into 1cm slices
- 1/4 cup Kalamata olives, halved
- 1/2 cup fresh mint leaves
- 800 grams seedless watermelon, chopped coarsely
- 700 grams chicken breast fillets
- 1/2 teaspoons dried thyme
- 1/2 teaspoons marjoram
- 1 teaspoons caster sugar
- 1/2 teaspoons salt
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoons oregano
- 1/2 teaspoons sesame seeds, toasted
- 1 clove garlic, crushed
- 200 grams haloumi, sliced into 1cm slices
- 1/4 cup Kalamata olives, halved
- 1/2 cup fresh mint leaves
- 800 grams seedless watermelon, chopped coarsely
- 700 grams chicken breast fillets
- 1/2 teaspoons dried thyme
- 1/2 teaspoons marjoram
- 1 teaspoons caster sugar
- 1/2 teaspoons salt
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Step 1 of 5Cut chicken in half horizontally. Place chicken in a medium bowl with thyme, oregano, marjoram, sesame seeds, salt and 2 tablespoons of the oil. Toss to coat.
- Step 2 of 5Cook chicken on a heated grill plate, or BBQ, in batches, over a medium heat for 5 minutes each side, or until cooked through. Once cooked, slice and set aside.
- Step 3 of 5Meanwhile, in a large bowl combine vinegar, 1 tablespoon of the oil, garlic and sugar.
- Step 4 of 5In a separate small bowl, combine haloumi and the remaining oil. Cook the haloumi on the BBQ or grill plate for 2 minutes, turning until golden all over.
- Step 5 of 5Add haloumi to a large bowl with watermelon, olives and mint and toss gently to combine. Serve with sliced chicken on top.
Method
- Step 1 of 5Cut chicken in half horizontally. Place chicken in a medium bowl with thyme, oregano, marjoram, sesame seeds, salt and 2 tablespoons of the oil. Toss to coat.
- Step 2 of 5Cook chicken on a heated grill plate, or BBQ, in batches, over a medium heat for 5 minutes each side, or until cooked through. Once cooked, slice and set aside.
- Step 3 of 5Meanwhile, in a large bowl combine vinegar, 1 tablespoon of the oil, garlic and sugar.
- Step 4 of 5In a separate small bowl, combine haloumi and the remaining oil. Cook the haloumi on the BBQ or grill plate for 2 minutes, turning until golden all over.
- Step 5 of 5Add haloumi to a large bowl with watermelon, olives and mint and toss gently to combine. Serve with sliced chicken on top.
Nutrition per serving
4085 Kilojoules
Protein71 grams
Fat69 grams
Carbs19 grams
Sugars18 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Cut chicken in half horizontally. Place chicken in a medium bowl with thyme, oregano, marjoram, sesame seeds, salt and 2 tablespoons of the oil. Toss to coat.
- Step 2 of 5Cook chicken on a heated grill plate, or BBQ, in batches, over a medium heat for 5 minutes each side, or until cooked through. Once cooked, slice and set aside.
- Step 3 of 5Meanwhile, in a large bowl combine vinegar, 1 tablespoon of the oil, garlic and sugar.
- Step 4 of 5In a separate small bowl, combine haloumi and the remaining oil. Cook the haloumi on the BBQ or grill plate for 2 minutes, turning until golden all over.
- Step 5 of 5Add haloumi to a large bowl with watermelon, olives and mint and toss gently to combine. Serve with sliced chicken on top.