John Myers
Contents
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Ingredients
marinated halloumi
- 150 g Halloumi
- 1 tbsp Sesame
- 1 tbsp Honey
- 1 tbsp Soy sauce
spicy chicken breast
- 2 Chicken breasts
- Salt
- Pepper
- Sweet Chili Sauce
- Oil
salad
- 1 bunch Arugula
- 4 Cherry tomatoes, quartered
- 4 Radishes, finely sliced
- 1 Spring onions, cut into fine rings
dressing
- 1 tbsp Dijon mustard
- 1 shot Sugar syrup
- 1 shot Espelette pepper - balm
- 1 Clove of garlic
- Salt
- Pepper
- 50 ml Finest rapeseed oil
Instructions
marinated halloumi
- Put the sesame seeds together with the honey and the soy sauce in a bowl and mix very well, cut the halloumi into cubes and add to the marinade, stir well and set aside for the time being.
spicy chicken breast
- Preheat the oven to 180 degrees. Season the chicken breast with a little salt and pepper on both sides and fry it in a little oil in a hot pan, brush the fried side with the chili sauce. Then place in an ovenproof dish, brush the other side well with chili sauce and let it cook in the oven to the end - pressure test.
salad
- Wash the rocket well and spin, sort, remove the long stalks and cut the rocket into bite-sized pieces and arrange on two plates as a bed. Decorate the tomato quarters and the radish slices on top and sprinkle with the spring onion rings.
dressing
- Put all the ingredients in a tall beaker and use the hand blender to make a creamy dressing.
finish
- Take the chicken breasts out of the oven and let them rest for a while. Fry the marinated halloumi cubes on all sides in a pan with a little oil. Pour some dressing over the salad, pour the halloumi cubes over it, cut the chicken breasts into slices and also pour over them and then just enjoy.
Nutrition
Serving: 100gCalories: 255kcalCarbohydrates: 28.6gProtein: 6.5gFat: 12.7g
