When life get’s tough, make dinner simple with this Mediterranean spiced chicken served with a sweet and savoury salad. Only five ingredients plus a few pantry items are needed to create this delightful summer dinner featuring a sweet and savoury peach and haloumi salad you’ll love.
If the chicken fillet has the tenderloin attached, pull it off and cook it separately; it will take less time to cook than the breast fillets.
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Ingredients
Method
Preheat oven to 200°C/400°F.
Heat a large ovenproof frying pan over high heat. Drizzle chicken with 1 tablespoon of the oil; sprinkle with dukkah. Cook chicken for 3 minutes on each side or until browned. Transfer pan to oven; cook for a further 10 minutes or until chicken is cooked through. Remove from pan; cover to keep warm.
Meanwhile, whisk remaining oil and the vinegar in a medium bowl; season to taste. Halve the peaches; remove, then discard stones. Thinly slice peaches; add to the bowl with mint leaves. Toss gently to combine.
Cut 200g (6½oz) haloumi into thin slices. Finely grate remaining haloumi; reserve to serve.
Heat a chargrill pan (or frying pan) over medium-high heat; cook sliced haloumi for 1 minute on each side or until grill marks appear.
Cut chicken into slices. Serve chicken with chargrilled haloumi and peach salad, sprinkled with grated haloumi.
In summer, use apricots, nectarines or plums instead of peaches. In winter, use chopped segments of orange or ruby grapefruit.
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