(Serves 2)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 chicken breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 large tablespoon of harrisa paste (I used @belazu_co Rose Harrisa for this)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 block of halloumi⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 10/12 cubes of bread (a great way to use up slightly stale bread)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 handful of frozen peas⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Salad leaves – I love rocket, watercress and the more peppery ones for this
- A sprinkle of sunflower seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Pink onions⠀⠀⠀⠀⠀⠀
- Balsamic and wholegrain dressing
- 5 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp whole grain mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 squeeze of lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Pepper…shaken ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
- In a bowl or container loosen the harrisa paste with a little water and a small extra glug of olive oil
- Place the raw chicken in this mix and leave to marinade for at least an hour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Turn the oven on to 180oC⠀⠀⠀⠀⠀⠀⠀⠀⠀
- After marinating place the chicken in an oven proof dish and place in the oven for 20 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- While the chicken cooks cube the halloumi into 1cm pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Add these to a dry hot frying pan, ensuring you keep moving them to brown all sides and stop sticking⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Once cooked add the bread, lightly coated in olive oil, and allow these to slightly crisp. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Turn off the frying pan and put to the side⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Defrost the peas (just pop them in a mug with some boiling water for 2 minutes)
- In a large bowl add the salad, peas and the seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Add enough dressing to lightly coat, toss⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Remove the chicken from the oven and slice into bite size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Throw the chicken, halloumi and bread into the salad. Toss again.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Lastly add 2 spoonfuls of pink onions⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Eat straight away
