Let’s take a break real quick. This recipe looks good as a mothasucka. Don’t be afraid to try it if you are a chicken eater. BLAMMMMM!!!
Recipe: Watermelon, chicken and haloumi salad with mint dressing
Ingredients (serves 4)
- 2 Spanish onions
- 1 bunch spearmint, leaves picked
- 2 tbs capers
- 1 large clove garlic
- 1/2 cup (125ml) extra virgin olive oil, plus extra for brushing
- 2 tbs lemon juice
- 250g haloumi, cut into 10 slices
- 4 chicken breast fillets
- 1.25kg piece seedless watermelon, rind removed, cut into small wedges
Method
- Cut onions into thin wedges, keeping the root end intact. Reserve 1/4 cup small mint leaves. Finely chop remaining mint, capers and garlic, then place in a bowl. Add oil and lemon juice, then season with salt and pepper.
- Brush onions and haloumi with a little extra oil. Toss chicken with 2 tbs mint dressing, then cook on a preheated char-grill over medium-high heat for 3 minutes each side or until cooked through. Cook onions and haloumi, in batches, for 2 minutes each side or until onions are tender and haloumi is golden.
- Tear chicken breasts into large chunks and arrange in a bowl with onions, haloumi, watermelon and reserved mint leaves. Drizzle with remaining mint dressing. Serve.
(More info about this recipe and others can be found here Taste.com.au)
