Citrus, chicken and halloumi salad
- February 2020
- Serves 4
- Hands-on time 15 min
This healthy chicken and halloumi salad is packed with nutty wholegrains, leafy greens and juicy pomegranate seeds.
You could easily make it vegetarian too, by swapping the chicken for sliced avocado and adding another pouch of mixed grains.
- 40g (12.1g saturated)
- 23.5g (10.1g sugars)
- 75g walnut halves
- 200g halloumi, sliced
- 2½ tbsp olive oil, plus extra for brushing
- 1 cooked chicken breast, sliced
- 2 tbsp dukkah, plus extra to sprinkle
- Juice ½ lemon
- 2 oranges, peeled and sliced, plus juice 1 orange
- 200g cooked mixed grains, heated
- 2 large celery sticks (with leaves), sliced
- 60g baby kale or baby salad leaves
- 4 tbsp pomegranate seeds
- In a non-stick frying pan, toast the nuts for a few minutes until they’re fragrant, then set aside. Brush the halloumi with oil, put in the hot frying pan and cook for 1-2 minutes on each side until golden. Toss the halloumi and chicken in the pan with the dukkah.
- Whisk together the 2½ tbsp olive oil, lemon juice and juice of 1 orange with a generous pinch of salt and pepper in a jug (or shake in a jam jar).
- In a serving bowl, toss the mixed grains, celery, kale or salad leaves and orange slices, then arrange the halloumi and chicken on top (see Make It Veggie, left). Scatter over the walnuts and pomegranate seeds, then toss the salad with the dressing. Finish with an extra sprinkle of dukkah, if you like.
Replace the chicken with sliced avocado or another pouch of mixed grains to make it vegetarian.
Rate & review
Or, how about...?
Warm quinoa salad with broad beans and pomegranate
Top this Middle Eastern-style quinoa salad, by vegetarian cookery book writer Rose Eliot, with halloumi,...