Recipe

Chicken, turkish bread and haloumi salad

Oct 31, 2009 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken, turkish bread and haloumi salad
  • 300 gram prepared mixed vegetable antipasto
  • 500 gram chicken tenderloins, chopped coarsely
  • 2 tablespoon pine nuts
  • 1/2 long loaf turkish bread
  • 250 gram haloumi cheese
  • 200 gram baby rocket leaves
  • 170 gram marinated artichoke hearts, drained, quartered
  • 250 gram cherry tomatoes
  • 1/4 cup (60ml) balsamic vinegar

Method

Chicken, turkish bread and haloumi salad
  • 1
    Drain vegetable antipasto in strainer over small bowl, reserve ⅓ cup of the oil. Chop vegetable antipasto finely.
  • 2
    Heat 1 tablespoon of the reserved oil in wok, stir-fry chicken, in batches, until browned all over and cooked through. Cover to keep warm. Stir-fry pine nuts in wok until lightly browned. Remove from wok.
  • 3
    预热烤。把面包切成1厘米的片,烧烤til browned both sides.
  • 4
    Cut haloumi crossways into 16 slices. Heat 1 tablespoon of the reserved oil in wok, cook haloumi, in batches, until browned both sides.
  • 5
    Place vegetable antipasto, chicken, bread and haloumi in large bowl with rocket, artichoke and tomatoes, toss gently to combine. Drizzle with combined remaining oil and vinegar, sprinkle with pine nuts.

Notes

If there is not enough oil in the mixed vegetable antipasto to make ⅓ cup, add olive oil to make up the required amount.

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