Recipe

Char-grilled chicken, vegetables and haloumi salad

Beautifully light yet perfectly hearty, consider this char-grilled chicken, vegetables and haloumi salad as slightly more exciting mediterranean alternative to your meat and three veg family meal.

Jun 30, 2011 2:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Char-grilled chicken, vegetables and haloumi salad
  • 800 gram (1½ pounds) chicken thigh fillets
  • 600 gram (1¼-pound) piece pumpkin, sliced thinly
  • 300 gram (9½ ounces) asparagus, trimmed
  • 2 x 180g (5½ ounce) packets haloumi cheese
  • 250 gram (8 ounces) rocket trimmed (arugula)
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely chopped fresh rosemary
Rosemary balsamic dressing
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 clove garlic, crushed
  • 1 tablespoon coarsely chopped fresh rosemary

Method

Char-grilled chicken, vegetables and haloumi salad
  • 1
    Combine dressing ingredients in screw-top jar; shake well.
  • 2
    Combine oil, vinegar, garlic, rosemary and chicken in medium bowl. Cook chicken on heated oiled grill plate (or grill or barbecue). Cover chicken; stand 5 minutes then slice thickly.
  • 3
    Cook pumpkin and asparagus, in batches, on grill plate until tender. Transfer to large bowl; cover.
  • 4
    Slice cheese thickly; cook on cleaned grill plate until browned both sides.
  • 5
    Combine chicken, cheese, rocket and dressing in bowl with pumpkin and asparagus; toss gently.

Notes

ROSEMARY BALSAMIC DRESSING

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