Easy Chicken, Veggie and Haloumi Salad

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 250g cauliflower
• 1pcs capsicum
• 1pcs red onion
• 5g smoky barbecue seasoning
• 50g red pesto
• 180g haloumi
• 300g free-range chicken breast fillet
• 50g mixed salad leaves
• 38ml olive oil
• 10ml extra virgin olive oil
• 10ml red or white wine vinegar

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm chunks. Coarsely chop the cauliflower stem, then cut the head into small florets. Thinly slice the capsicum. Cut the onion into thin wedges.
2. Step 2 — Roast vegetables
   Put the sweet potato, cauliflower, capsicum and onion on the lined tray. Drizzle with 1 tbs olive oil and scatter with the barbecue seasoning, then toss to coat. Roast for 20-25 mins until golden and tender.
3. Step 3 — Make dressing
   Meanwhile, combine the red pesto, 2 tsp extra virgin olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper.
4. Step 4 — Prep haloumi and chicken
   ADD CHICKEN BREAST OPTION Slice the haloumi and dry on paper towel. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt and pepper.
5. Step 5 — Cook chicken and haloumi
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
6. Step 6 — Get ready to serve
   Slice the chicken. Add the roasted vegetables, chicken and salad leaves to the dressing and toss to combine. Divide the salad and haloumi among bowls to serve.

Allergens

Sulphites, Milk, Almond