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MEDITERRANEAN SUMMER SALAD WITH GOLDEN HALOUMI


What You'll Need

  • 2 chicken breast fillets, thinly sliced lengthways
  • 1 clove garlic, crushed
  • zest of 1 lemon
  • 2 tbsp fresh oregano leaves
  • ¼ cup olive oil, plus extra for brushing
  • 400g haloumi, thickly sliced
  • 4 tomatoes, thickly sliced
  • 1 punnet mixed cherry tomatoes, halved
  • 6 baby cucumbers, halved lengthways
  • 1 small red onion, thinly sliced
  • ¼ cup Praise Tomato Basil & Garlic Vinaigrette
  • 1 cup green olives
  • Fresh basil leaves & lemon to serve

What to Do

  1. Place the chicken, garlic, lemon, oregano and olive oil in a bowl, season with sea salt and freshly cracked black pepper, toss to coat. Thread one slice of chicken onto each skewer, this should make 16.
  2. Preheat a chargrill or barbeque over medium heat. Lightly brush haloumi with olive oil and grill for 1-2 minutes each side. Remove from heat and set aside, keep warm. Chargrill the chicken skewers in batches for 4-5 minutes each side or until cooked through.
  3. Place the tomatoes, cucumber and red onion in a bowl, drizzle with Praise Tomato, Basil and Garlic Vinaigrette, toss to coat.
  4. To serve top haloumi with chicken skewers and serve with tomato salad, green olives, fresh basil, and lemon.