Halloumi & Chicken Salad Recipe
Grilled halloumi cheese, seasoned mixed leaves, tomato, cucumber, extra virgin oil and pomegranate dressing served with minty yoghurt topped with chicken
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Ingredients
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Salad & Dressing
Halloumi & Chicken
Minty Yoghurt & Finish
Method
Salad & Dressing
- 1
Prepare vegetables
Rinse and dry the mixed salad leaves thoroughly. Cut the tomatoes into wedges and slice the cucumber. Place the leaves, tomatoes and cucumber in a large salad bowl and set aside.
- 2
Make pomegranate dressing
In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs pomegranate molasses, 1 tsp red wine vinegar, 1 tsp fresh lemon juice, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning or sweetness (add a little honey if too tart). Reserve until plating.
Halloumi & Chicken
- 3
Prepare and season chicken
Pat the chicken breasts dry with paper towels. In a small bowl mix 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Brush or rub this spice oil evenly over both sides of each breast. Let rest 10 minutes while you heat the grill or pan.
- 4
Grill or pan-fry chicken
Heat a grill pan or skillet over medium-high heat until hot. Add a light drizzle of oil if needed. Cook the chicken breasts 5-7 minutes per side (depending on thickness) until deeply golden and cooked through to an internal temperature of 74°C (165°F). Remove from heat and let rest 5 minutes, then slice thinly on the bias into strips.
- 5
Minty Yoghurt & Finish
- 6
Make minty yoghurt
In a small bowl combine 1 cup Greek yoghurt, 2 tbs finely chopped fresh mint, 1 tsp lemon zest and 1/2 tsp honey (optional). Stir until smooth. Taste and adjust salt or lemon as needed. Refrigerate until ready to serve.
- 7
Assemble salad
Toss the prepared mixed leaves, tomato and cucumber lightly with enough pomegranate dressing to coat (about 2 tbs, reserve the rest). Arrange the dressed salad on individual plates or a large serving platter. Place the sliced chicken across the top, then arrange the grilled halloumi slices alongside or on top.
- 8
Finish and serve
Spoon dollops of the minty yoghurt over the chicken and halloumi or serve on the side. Sprinkle 3 tbs pomegranate seeds over the salad for brightness. Drizzle any remaining dressing over the cheese and chicken if desired. Serve immediately while the halloumi and chicken are warm.
