Donal Skehan’s Grilled Cumin Chicken & Halloumi Salad

Time: 30 minutes

For the chicken:

• 4 skinless chicken breasts
• 1 tbsp garlic rapeseed oil, plus extra for brushing
• 1 tsp cumin
• 1 lemon, zest
• Sea salt & freshly ground black pepper

For the dressing:

• 3 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 tbsp honey

For the salad:

• 1 x 225g block halloumi cheese, sliced into 5mm slices
• 1 small red onion, finely sliced
• 1 x 400g tin of chickpeas, drained and rinsed
• 2 Baby Gem lettuces, leaves separated
• A small bunch parsley, leaves picked
• A small bunch coriander, leaves picked

Method 1. Bash the chicken between two sheets of parchment paper until they are 1cm in thickness. Place a large griddle pan over a medium-high heat. Place the chicken in a bowl with garlic rapeseed oil, cumin and lemon zest and season generously with salt and pepper. Transfer to the pan and fry the chicken for 3-4 minutes either side or until cooked through. Remove from the pan and allow to cool slightly before slicing.

2. Brush the halloumi cheese with a little more of the garlic rapeseed oil and cook on the griddle pan on the same heat as the chicken until charred on both sides. Remove from the pan and set aside.

3. For the dressing, whisk together all the ingredients and season to taste.

4. For the salad, place all the ingredients in a large bowl and add the dressing, tossing to coat completely.

5. Turn the salad out onto a large serving platter and top with the chicken and halloumi pieces.