Events and Celebrations

  • 3 skinless chicken breast fillets, about 125 g (4 oz) each
  • 1 bunch of oregano, chopped
  • 1 tablespoon olive oil
  • 250 g (8 oz) haloumi cheese
  • salt and black pepper
  • 1 cucumber, skinned, deseeded and cut lengthways into short batons
  • 4 beefsteak tomatoes, skinned, deseeded and cut into wedges
  • 1 red onion, finely chopped
  • 1 bunch of flat leaf parsley, roughly chopped
  • 3 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • salt and black pepper

Place the chicken in a bowl. Add the chopped oregano, olive oil and seasoning. Leave to marinate at room temperature for 2 hours.

Cook the chicken on a hot barbecue for about 6—8 minutes on each side, then remove, cut into chunks and keep warm.

Meanwhile, make the salad. Place the cucumber, tomato wedges, chopped red onion and parsley in a bowl. Add the olive oil and wine vinegar, toss well and season to taste.

Slice the haloumi into 8 and griddle the slices for 4 minutes on each side then serve with the chicken and salad.

Like This? Try These
More on Food