Name: Za´atar chicken with haloumi & watermelon salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 200g chicken breast fillets; 2 tablespoon za'atar; 2 tablespoon olive oil; 2 tablespoon red wine vinegar; 2 tablespoon olive oil; 1 clove garlic, crushed; 1 teaspoon caster (superfine) sugar; 2 x 180g pieces haloumi cheese, torn; 1 teaspoon za'atar; 1 tablespoon olive oil, extra; 800 gram seedless watermelon, chopped coarsely; 1/4 cup (75g) pitted kalamata olives, halved; 1/2 cup loosely packed fresh mint leaves

Ingredients

4 x 200g chicken breast fillets

2 tablespoon za'atar

2 tablespoon olive oil

2 tablespoon red wine vinegar

2 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon caster (superfine) sugar

2 x 180g pieces haloumi cheese, torn

1 teaspoon za'atar

1 tablespoon olive oil, extra

800 gram seedless watermelon, chopped coarsely

1/4 cup (75g) pitted kalamata olives, halved

1/2 cup loosely packed fresh mint leaves

Method

1.Cut chicken in half horizontally. Place chicken in a medium bowl with za’atar and oil; toss to coat.

2.Cook chicken on a heated grill plate (or grill or barbecue), in batches, over medium heat for 2 minutes each side or until cooked through.

3.Meanwhile, make haloumi and watermelon salad. Combine vinegar, oil, garlic and sugar in a large bowl. Combine haloumi, za’atar and extra oil in a small bowl. Heat a medium frying pan over high heat; cook haloumi mixture for 2 minutes or until golden all over. Add haloumi to large bowl with watermelon, olives and mint; toss gently to combine.

4.Serve sliced chicken with salad.

The salad can be prepared several hours ahead; cook the haloumi and add the dressing just before serving. Haloumi is a semi-firm cheese with a spongy texture and a very salty sweet flavour. It is best grilled or fried, and holds its shape well on being heated. Eat while still warm as it becomes tough and rubbery on cooling.
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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