Chicken & Halloumi
Who can resist grilled halloumi? I know I can’t! Especially when it’s combined with soft shallots and tangy spices, as here.
Servings 1
Ingredients
- 1 large chicken breast, chopped into bite-size pieces
- 2 tsp cajun spice
- 1/2 tsp paprika
- Drizzle of olive oil/rapeseed oil/coconut oil
- 1/2 a shallot, finely chopped
- 80 g halloumi, chopped into 1cm chunks
- 6 closed-cup mushrooms, roughly chopped
- 4 cauliflower florets, roughly chopped
- 70 g spinach, washed
- Season with salt & pepper
Instructions
- If you are able to, a couple of hours before you want to cook, put the chicken into a small bowl with the spices, mix together, then cover and pop into the fridge to marinate or if not, this will be the first thing that you do, leave it for few min.Put the oil into a pan and place on a medium-high heat. When hot, add the marinated chicken and cook for 7–10 minutes, turning halfway through, until it’s crisp and golden brown on the outside and white and juicy inside. Remove the chicken from the pan.Lower the heat to medium and add the shallots and halloumi to the pan. Cook for a few minutes, stirring the shallots, and turning the halloumi so that it’s golden all over. When the shallots have softened and the halloumi is colouring, remove the halloumi from the pan, then add the mushrooms and cauliflower and continue to cook (blanch the cauliflower beforehand if you prefer it to be softer: bring a small pan of water to the boil and cook the cauliflower for couple of minutes before removing with a slotted spoon).Once the mushrooms are tender, add the spinach and cook until it starts to wilt.Season the vegetables with salt and pepper and serve with the halloumi alongside the chicken.VEGGIE OPTION: Remove the chicken and instead add 150g organic firm tofu. Cut the tofu into 1cm cubes, then cook in the same way as the chicken, marinating and frying for 7–10 minutes.