Za´atar chicken with haloumi & watermelon salad

Za'atar chicken, a Middle Eastern spice mixture, salad with haloumi and watermelon salad.

  • 25 mins cooking
  • Serves 4
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Za´atar chicken with haloumi & watermelon salad
  • 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


Za´atar chicken with haloumi & watermelon salad
  • 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.

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