Chicken and haloumi with green salad
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.