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

  1. 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.
  2. 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.
  3. 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)

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