Grilled Cumin Chicken & Halloumi Salad

This is a speedy little salad that has been our go to dinner when we’re at home with little inspiration of what to make!

1. Bash the chicken between two sheets of parchment paper until they are 1cm in thickness. Place a large griddle pan over a medium high heat. Place the chicken in a bowl with rapeseed oil with garlic, cumin & lemon zest and season generously with salt and pepper. Fry the chicken for 3-4 minutes either side or until cooked thoroughly. Remove from the pan and allow to cool slightly before slicing.
2. Brush the halloumi cheese with a little more of the rapeseed oil with garlic and cook on the griddle pan on the same heat as the chicken until charred on both sides. Remove from the pan and set aside.
3. For the dressing, whisk together all the ingredients and season to taste.
4. For the salad place all the ingredients in a large mixing bowl and add the dressing, tossing to coat completely.
5. Turn the salad out onto a large serving platter and top with the chicken and halloumi pieces.

For the chicken:

1 tbsp Lakeshore Rapeseed Oil with Garlic, plus extra for brushing

4 skinless chicken breasts

1 tsp cumin

1 lemon, zest

Sea salt & freshly ground pepper

For the dressing:

3 tbsp Lakeshore Rapeseed Oil

1 tbsp white wine vinegar

1 tsp Lakeshore Wholegrain Mustard

1 tbsp honey

For the salad:

1x 225g block halloumi cheese, slice into 5 mm slices

1 small red onion, finely sliced

1 x 400g tin of chickpeas, drained and rinsed

2 baby gem lettuce, leaves separated

A small bunch parsley, leaves picked

A small bunch coriander, leaves picked