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

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 Breast

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

Leek

trimmed

piece

Spring Onion

tbsp

Caper

rinsed, drained and roughly chopped

Sundried Tomatoes

roughly chopped

piece

Little Gem Lettuce

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.

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

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

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

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

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

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

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