Chicken and Halloumi Salad

Cathy Roets-Richter @KITTYcook2020

If you have fresh mushrooms, you can add that. Maybe a bit of carrot or pickled cauliflower. Basically, have a good look in the refrigerator and use imagination. It's the halloumi, chicken and dressing that makes this salad great. I must say that the strawberries do give it that extra va va voom

Cathy Roets-Richter @KITTYcook2020

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Ingredients

15 mins

4 servings

1/4 headLettuce
2Grilled chicken breasts
Basil leaves
A few rocket leaves
1/2 cupBaby tomatoes ( such as cherry tomato)
1/4Yellow pepper
1/4Green pepper
5Fresh strawberries
2Israeli cucumbers
1 blockhalloumi cheese
Dressing
1/4 cupOlive oil ( good quality extra Virgin)
1/4 cupBalsamic vinegar
1/4 cupHoney
1/4 cupFresh mint finely chopped
Black pepper

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Steps

15 mins

1

Make the dressing a good few hours before you're going to serve. This gives the mint a chance to draw into the rest of the ingredients. Blend all the ingredients together into a small bottle or shaker. Set aside until needed.
2

Tear the lettuce leaves if they're large. I like the leaves quite fine. Add the basil and rocket. This forms the base of platter.
3

Slice the peppers into thin strips and add to platter. Slice tomatoes in half, add to platter. Slice strawberries into quarters, add to platter.
4

Slice chicken into strips, add to platter. Slice the cucumber, add to platter.
5

Lastly cut the halloumi into strips.
6

Heat a pan on the stove. Don't add oil. When pan is hot, place halloumi in pan and cook for about 2 minutes on each side. It should be brown and crispy on the outside.
7

Place strips on platter and serve with toasted ciabatta