Chicken and haloumi with green salad

Good Health Choices - - Be Nourished -

SERVES 4

If you are eat­ing with the fam­ily, it can be fun to place a big bowl in the mid­dle of the ta­ble for ev­ery­one to help them­selves. 2 bone­less chicken breast fil­lets

Co­conut cream (op­tional – for poach­ing) 10 snow peas

2 tbsp olive oil

250g haloumi, sliced into 5mm fin­gers

1 baby cos let­tuce, leaves sliced in half

2 cour­gettes, juli­enned or spi­ralised

1 Le­banese cu­cum­ber, juli­enned

1 small hand­ful snow pea sprouts

½ avo­cado, chopped

2 tbsp sun­flower seeds

1 heaped tbsp coarsely chopped toasted al­monds

Green herb dress­ing

1 Poach the chicken in sim­mer­ing wa­ter or co­conut cream for about 12 min­utes un­til the chicken is cooked through. Once it has cooled, roughly shred or chop.

2 Blanch the snow peas in boil­ing wa­ter for 1 minute and then soak in a bowl of icy wa­ter to cool. Finely slice length­ways.

3 Heat 1 tbsp of olive oil in a fry­ing pan over medium heat and fry the haloumi un­til brown on each side. Set aside to cool.

4 In a large serv­ing dish, toss the cos let­tuce with the cour­gettes, cu­cum­ber, snow peas, snow pea sprouts and avo­cado. Add the cooled haloumi and chicken and top with sun­flower seeds and al­monds. Sea­son with salt and pep­per, then driz­zle with dress­ing.

GREEN HERB DRESS­ING

MAKES ABOUT 130G (1 CUP)

2 tbsp olive oil

2 tbsp macadamia oil

2 tsp caramelised red wine vine­gar [or you could use bal­samic or a bal­samic re­duc­tion] 2 tsp wa­ter

1 large hand­ful of mint

1 large hand­ful of flat-leaf pars­ley

1 small gar­lic clove juice of ½ lemon

1 Put all the in­gre­di­ents in a smoothie maker or blender, sea­son and blitz un­til smooth. If you don’t use it all, you can store in the fridge but it’s green colour will not stay as bright.

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