Chicken, haloumi and asparagus
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Juicy asparagus always pairs well with salty haloumi and here, teamed with tender chicken breast and a bright lemon and Dijon dressing, it’s beyond delicious
Ingredients
Asparagus
3 bunch(es), trimmed
Skinless chicken breast
540 g, (4 x 150g), fat trimmed
Ground cumin
1 tsp
Haloumi cheese
120 g, cut into 1cm thick slices
Olive oil
1 tbs
Dijon mustard
1 tsp
Vinegar
¼ cup(s), (60ml), white wine
Garlic
1 clove(s), crushed
Cherry tomatoes
125 g, quartered
Preserved lemon
1 tbs, finely chopped
Red onion
¼ small, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave asparagus until just tender. Drain and refresh in a large bowl of cold water. Drain. Cut thick spears in half lengthways.
2
Sprinkle chicken with ground cumin. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes each side or until cooked through. Remove from pan and cover to keep warm. Lightly spray same pan with oil and heat over high heat. Cook haloumi for 1–2 minutes each side or until golden.
3
Meanwhile, whisk oil, mustard, vinegar and garlic in a small bowl until combined. Divide asparagus among serving plates. Top with chicken and haloumi. Sprinkle with tomatoes, preserved lemon and onion. Serve drizzled with dressing.
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