Grilled Herby Chicken, Haloumi & Veggie Salad

Name: Grilled Herby Chicken, Haloumi & Veggie Salad with Harissa Hummus & Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 capsicum; 1 zucchini; 1 packet chicken breast; 1 sachet garlic & herb seasoning; 4 flatbread; 1 packet mixed salad leaves; 1 packet Golden Goddess Dressing; 1 packet hummus; 1 packet harissa paste; 1 packet haloumi

with Harissa Hummus & Flatbreads

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

:

593 kcal

:

47.5g

:

30 minutes

Calorie Smart

:

Gluten
Wheat
Sesame
Milk
Milk
Soy
May contain traces of allergens
Eggs
Cashew
Walnut
Almond
Macadamia

Let's start BBQ season off with a bang with this paprika chicken and haloumi number that is sure to please even your harshest of critics. Accompany this delicious protein with a grilled capsicum and zucchini golden goddess salad. Don't forget the flatbreads to complete the meal. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight. *This recipe is under 650kcal per serving.*

1

capsicum

1

zucchini

1 packet

chicken breast

1 sachet

garlic & herb seasoning

4

flatbread

( )

1 packet

mixed salad leaves

1 packet

Golden Goddess Dressing

()

1 packet

hummus

( )

1 packet

harissa paste

()

1 packet

haloumi

()

olive oil

Energy (kJ)2634 kJ

Calories593 kcal

Fat24.7 g

of which saturates3.3 g

Carbohydrate51.9 g

of which sugars13.6 g

Dietary Fibre6.9 g

Protein47.5 g

Sodium1220 mg

•Large Non-Stick Pan

PDF

1

• Preheat BBQ to high heat. • Cut haloumi into 1cm-thick slices. To a medium bowl, add haloumi and cover with water to soak. • Thinly slice capsicum. Thinly slice zucchini into strips lengthways. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with salt and pepper. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a third medium bowl, combine paprika spice blend, a pinch of salt, and a generous drizzle of olive oil. Add chicken breast steaks and turn to coat. Set aside.

2

• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl with zucchini and allow to cool slighly.

No BBQ? In a large frying pan, cook zucchini over medium-high heat for 2-4 minutes each side. Cook capsicum, tossing, 4-5 minutes.

3

• Add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.

• NO BBQ? Cook chicken in a frying pan, over medium-high heat, until cooked through, 3-6 minutes each side.

4

• Drain haloumi and pat dry. • Brush each flatbread with a drizzle of olive oil and season. Grill flatbreads on BBQ flat plate until golden and warmed through, 2-4 minutes each side. • Add haloumi to BBQ flat plate and grill until golden brown, 2-3 minutes each side.

No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes. Set aside. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

5

• To the bowl with the grilled veggies, add mixed salad leaves and golden goddess dressing, and toss to combine. Season to taste. • In a small bowl, combine hummus and harissa paste. Season to taste.