Carb-Conscious Chicken and Haloumi Salad

Nutrition per serve

Ingredients

• 250g cauliflower
• 180g haloumi
• 1pcs tomato
• 1pcs avocado
• 300g free-range chicken breast fillet
• 20g walnuts
• 100g rocket leaves
• 10g dukkah
• 23ml olive oil
• 15ml extra virgin olive oil
• 8ml balsamic vinegar
• 3ml wholegrain mustard

Method

1. Step 1 — Prep ingredients
   ADD CHICKEN BREAST OPTION Coarsely chop the cauliflower stem, then cut the head into small florets. Slice the haloumi. Coarsely chop the tomato and avocado. Put the chicken flat on a separate board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.
2. Step 2 — Toast walnuts
   Cook the walnuts in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Remove from the pan.
3. Step 3 — Cook cauliflower
   Heat 2 tsp olive oil in the same pan over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, for 3-4 mins until browned. Add 2 tbs water and quickly cover the pan. Reduce the heat to medium and cook for 5 mins or until tender. Remove from the pan, reserving the pan.
4. Step 4 — Make dressing
   While the cauliflower is cooking, combine 3 tsp extra virgin olive oil, 1½ tsp balsamic vinegar and ½ tsp wholegrain mustard in a large bowl and season with salt and pepper.
5. Step 5 — Cook chicken and haloumi
   Heat 2 tsp olive oil in the reserved pan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden.
6. Step 6 — Get ready to serve
   Add the rocket, tomato, avocado and cauliflower to the dressing and toss to combine. Slice the chicken. Divide the salad, chicken and haloumi among bowls. Scatter with the walnuts and dukkah to serve.

Allergens

Sulphites, Milk, Walnut, Almond, Sesame