Chargrilled Leek, Spring Onion and Halloumi Salad with Tea-Smoked Chicken

Steamed and griddled vegetables served with grilled halloumi and home-smoked poached chicken breasts on a bed of fresh greens.

Healthy Chicken Gluten Free Salad Halloumi Smoked

Estimated Nutrition

Calories

578.9

kcal / serving

2315.6 kcal total

Carbs

19.8g

per serving

79.2 g total

Fat

33.7g

per serving

134.8 g total

Protein

49.1g

per serving

196.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Demerara Sugar

used for smoking

CondimentsSauces

tbsp

Capers

rinsed, drained and roughly chopped

tbsp

White Wine Vinegar

Dairy

250

Halloumi Cheese

cut into slices

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

Basmati Rice

uncooked, used for smoking

Meat

piece

Chicken Breasts

boneless and skinless

NutsSeeds

sprig

Thyme

fresh

sprig

Flat leaf Parsley

fresh

OilsFats

tbsp

Olive Oil

extra virgin

tbsp

Oil

for greasing

Other

tbsp

Jasmine Tea

used for smoking

Vegetables

piece

Leeks

trimmed

piece

Spring Onions

Sun-Dried Tomatoes

roughly chopped

piece

Little Gem Lettuces

cut into wedges

Rocket

piece

Onion

cut into quarters

piece

Carrot

cut into chunks

Method

Steam the leeks and spring onions for 2-3 minutes until just tender.

Griddle the halloumi, leeks, and spring onions in a hot pan until charred on all sides.

Mix capers, tomatoes, olive oil, vinegar, and lemon juice in a bowl.

Toss charred vegetables, cheese, lettuce, and rocket with the dressing.

Poach chicken breasts in simmering water with onion, carrot, thyme, and parsley for 6-8 minutes.

Heat rice, tea, and sugar in a foil-lined wok until the mixture starts to smoke.

Smoke the poached chicken in a steamer basket inside the wok for 2-3 minutes.

Slice the chicken and serve on top of the divided salad.