Halloumi is arguably one of the best cheeses out there and even better, is a pregnancy friendly option when cooked! Cook your halloumi and serve heated right through to 74°C ideally. Eat while it's hot to enjoy this delicious addition to your salads throughout your pregnancy.
Ingredients:
Serves 4
For the chicken
450g chicken breast, butterflied
2 tsp olive oil
Salt and pepper
1 Tbsp mixed herbs
For the dressing
2 medium oranges, segmented and juiced
1 small bunch mint, leaves chopped
1 Tbsp olive oil
2 tsp red wine vinegar
For the salad
1 tsp olive oil
2 medium-sized kumara, chopped
1/2 butternut squash, peeled and chopped
1/2 pack (~125g) halloumi cheese, drained
1 bag of baby spinach
Method:
Preheat the oven to 200C. Line a large baking tray and scatter on the chopped kumara and buttercup squash. Drizzle on the 1 tsp of olive oil, salt, and pepper before mixing together on the baking tray. Bake until tender ~ 30 minutes.
Meanwhile, brush on the 2 tsp of olive oil and sprinkle the salt, pepper, and mixed herbs onto the chicken. In a preheated frying pan, cook the chicken on both sides until cooked through.
Slice the halloumi into long strips and fry for 1-2 mins on each side in a pan sprayed lightly with oil. Once the halloumi is golden brown on both sides, take it out of the pan.
Take the chicken off the pan before slicing into long thin strips or bite-sized chunks.
To assemble: Tear up the halloumi into bite-sized pieces and toss with baby spinach, mint, red wine vinegar, olive oil, roasted vegetables, and orange segments together in a large bowl until combined.
Serve with grilled chicken either sprinkled throughout the salad or on the side.
Aim to serve the chicken and halloumi both hot at >70°C to reduce food poisoning risk.
Enjoy!