Grilled Herby Chicken, Haloumi & Veggie Salad
with Harissa Hummus & Flatbreads
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
capsicum
1
zucchini
1 packet
chicken breast
1 sachet
garlic & herb seasoning
4
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1 packet
mixed salad leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
hummus
(Contains: Sesame; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
harissa paste
(May be present: Soy.)
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Slice the chicken. • Divide BBQ chicken, grilled veggie salad, haloumi and flatbreads between plates. • Serve with harissa hummus. Enjoy!
