Coconut chicken with cucumber salad
Impress your friends and family with this light Asian-style chicken dish
Halloumi with triple crunch salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp white wine vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 x 250g packs halloumi cheesesliced
- 1 tbsp mayonnaise
- 150g pack radishescoarsely grated
- 150g pack sugar snap peassliced lengthwise
- ½ cucumbercut into thin batons
Nutrition: per serving
- kcal438
- fat34g
- saturates19g
- carbs5g
- sugars5g
- fibre1g
- protein27g
- salt4.73g
Method
step 1
Make a dressing by mixing together the vinegar, honey and mustard with a little pepper – you don’t need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.
step 2
Stir the mayonnaise into the rest of the dressing, then toss through the radishes, peas and cucumber. Serve with the warm halloumi.
