Name: Char-grilled chicken, vegetables and haloumi salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

50M

Ingredients

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

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.

ROSEMARY BALSAMIC DRESSING
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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