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Watermelon, chicken and haloumi salad with mint dressing
Watermelon, chicken and haloumi salad with mint dressing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 2 Spanish onions
  • 1 bunch spearmint, leaves picked
  • 40.00 ml capers
  • 1 large clove garlic
  • 125ml olive oil
  • 42.00 gm lemon juice
  • 250g haloumi, cut into 10 slices
  • 4 chicken breast fillets
  • 1.25kg piece seedless watermelon, rind removed, cut into small wedges
Instructions:
  • Slice onions into delicate wedges, leaving the root end whole. Set aside 1/4 cup of petite mint leaves. Finely dice the remaining mint, capers, and garlic, and transfer them to a bowl. Drizzle in oil and lemon juice, then season with salt and pepper to taste.
  • Drizzle a bit more oil over the onions and haloumi. Coat the chicken with 2 tablespoons of mint dressing, then grill over medium-high heat for about 3 minutes per side until fully cooked. Grill the onions and haloumi separately for about 2 minutes per side until onions are tender and haloumi is golden.
  • Rip chicken breasts into big pieces and place in a bowl along with onions, haloumi, watermelon, and the mint leaves set aside. Drizzle with the rest of the mint dressing. Enjoy!

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