ZA’ATAR CHICKEN WITH HALOUMI & WATERMELON SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

4 x 200g single chicken breast fillets 2 tablespoons za’atar

2 tablespoons olive oil

HALOUMI & WATERMELON SALAD 2 tablespoons red wine vinegar 2 tablespoons olive oil

1 clove garlic, crushed

1 teaspoon caster sugar

2 x 180g pieces haloumi cheese, torn 1 teaspoon za’atar

1 tablespoon olive oil, extra

800g seedless watermelon,

chopped coarsely

¼ cup (75g) pitted kalamata

olives, halved

½ cup loosely packed fresh mint leaves

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 chargrill plate (or barbecue or grill), in batches, over medium heat for 4 minutes each side or until cooked through.

3 Meanwhile, make haloumi and watermelon salad.

4 Serve sliced chicken with salad.

HALOUMI & 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 mixture to a large bowl with watermelon, olives and mint; toss gently to combine.