GRILLED CHICKEN, HALOUMI & PEARL COUS COUS SALAD

A deliciously healthy and beautiful weeknight lunch or dinner option.

Serves 4

Ingredients:

• 2 chicken breast, approx. 500g

• 1 tablespoon extra virgin olive oil

• 1 tablespoon Italian herbs

• 2 cup spinach, roughly chopped

• 1 cup pearl cous cous

• 1 cup cherry tomatoes, chopped

• 1 cup snowpeas, trimmed and sliced

• 1 zucchini, grated or julienned

• 1/2 cup mint leaves, finely chopped

• 1/2 red onion, thinly sliced and soaked in water for 10 minutes

• 120g haloumi cheese, cut into cubes

• 2 tablespoons extra virgin olive oil

• 1 tablespoon pure maple syrup

• 2 tablespoons pine nuts, toasted

• 1 large juicy lemon, juice squeezed

• Sea salt & Black pepper

Method:

1. Place a medium saucepan of water onto boil. Once boiled, add the pearl cous cous and cook for approx. 8-10 mins (check packet). Drain, run through cold water and set aside.

2. Combine chicken breast with olive oil and Italian herbs. Place a medium/large frypan onto medium heat and cook the chicken breast each side for approx. 4-5 mins (depending on the size). Remove, cool and slice.

3. For the salad: Add the spinach, pearl cous cous, cherry tomatoes, snow peas, zucchini, mint and red onion.

4. Combine the halloumi pieces with one tablespoon of the extra virgin olive oil and maple syrup. Place a medium fry pan onto medium heat. Cook the haloumi pieces for 3 minutes each side, until golden.

5. Add the warm haloumi pieces to the salad. Sprinkle over the pine nuts. Drizzle over the extra tablespoon of extra virgin olive oil and squeeze over the lemon juice. Toss and season well.

6. Add the cous cous salad to bowls and top with the chicken breast pieces. Feel free to squeeze over some extra lemon juice.
   

Tip: You can also cook the chicken breast in the oven. Lay out on a baking tray and bake for 20 minutes at 200 degrees Celsius.