About the Recipe
Ingredients:
For the chicken:
400g 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 buttercup squash, peeled and chopped
1/2 pack (~125g) halloumi cheese, drained
1 bag of baby spinach
Preparation
Step 1
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.
Step 2
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.
Step 3
Take the chicken off the pan and cover it to keep it warm. Let it rest for 5 minutes before slicing into long thin strips or bite sized chunks.
Step 4
Whilst the chicken is resting, 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.
Step 5
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.
Step 6
Serve with grilled chicken either sprinkled throughout the salad or on the side. Chicken, orange, halloumi salad Serve: 4 Ingredients DIRECTIONS 1.