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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Ingredients
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
Method
Za´atar chicken with haloumi & watermelon salad
- 1Cut chicken in half horizontally. Place chicken in a medium bowl with za'atar and oil; toss to coat.
- 2Cook chicken on a heated grill plate (or grill or barbecue), in batches, over medium heat for 2 minutes each side or until cooked through.
- 3Meanwhile, 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.
- 4Serve sliced chicken with salad.
Notes
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.