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Ingredients

2 Spanish onions
1 bunch spearmint, leaves picked
2 tablespoons capers
1 large clove garlic
1/2 cup (125ml) extra virgin olive oil, plus extra for brushing
2 tablespoons lemon juice
250g haloumi, cut into 10 slices
4 chicken breast fillets
1.25kg piece seedless watermelon, rind removed, cut into small wedges

Method

Step 1 Cut onions into thin wedges, keeping the root end intact. Reserve 1/4 cup small mint leaves. Finely chop remaining mint, capers and garlic, then place in a bowl. Add oil and lemon juice, then season with salt and pepper.
Step 2 Brush onions and haloumi with a little extra oil. Toss chicken with 2 tablespoons mint dressing, then cook on a preheated char-grill over medium-high heat for 3 minutes each side or until cooked through. Cook onions and haloumi, in batches, for 2 minutes each side or until onions are tender and haloumi is golden.
Step 3 Tear chicken breasts into large chunks and arrange in a bowl with onions, haloumi, watermelon and reserved mint leaves. Drizzle with remaining mint dressing. Serve.

Watermelon, chicken and haloumi salad with mint dressing

How to make Watermelon, chicken and haloumi salad with mint dressing

Ingredients

Method