A light salad that's easy to throw together on those hot summer days!
Prep time: 15 minutes
Cooking time: 15 mins
Serves: 2
Ingredients:
8 organic chicken tenderloins
2 Tbsp. mixed dried herbs
2 Tbsp. extra virgin olive oil
250g halloumi cheese
2 cups baby rocket leaves
1 mango, flesh cut into cubes/slices
1 red capsicum, chargrilled and cut into strips or 1 cup roasted sweet potato
¼ cup toasted pine nuts
Dressing:
2 Tbsp. extra virgin olive oil
Juice of 1 lemon
Salt + pepper to taste
Method:
Prepare roasted sweet potato or chargrill capsicum and set aside.
Place chicken in a bowl with mixed dried herbs and olive oil, and mix until well combined.
Preheat oven/grill to 180°C.
Heat a grill pan over high heat and grill chicken for 10 minutes on each side or until cooked through. Set aside.
Slice halloumi cheese into 1cm thick slices and place on a baking tray. Place under the oven grill for 10 minutes or until golden.
Place rocket, mango, capsicum/sweet potato on a large plate. Top with grilled halloumi cheese and grilled chicken
Pour over dressing and top with roasted pine nuts
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