Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Salad
Convenience recipes: four or less

Real Living recipe for chilli, lime and mint chicken with watermelon, haloumi and red onion salad.

INGREDIENTS

1 long red chilli, chopped finely
Finely grated zest of 1 lime
1 bunch mint, chopped roughly
2 tbsp olive oil
Sea salt & cracked black pepper
4 chicken breasts, halved horizontally

Salad
¼ seedless watermelon, cut into 3cm cubes
½ Spanish onion, sliced finely
Juice of 1 lime
1½ tbsp extra virgin olive oil
250g haloumi, cut into
2cm to 3cm pieces

Equipment
Sharp knife
Fine grater or microplane
Chargrill plate or barbecue
2 large mixing bowls
Spoon
Chopping board

METHOD

Preheat chargrill plate or barbecue over medium-high heat.

Marinate chicken Place chilli, zest, handful of mint and olive oil in bowl and stir to combine. Season. Add chicken and toss well to coat.

Cook chicken for 2 to 3 mins on each side until just cooked through. Remove chicken from heat and place on board to rest.

Make salad Meanwhile, toss together watermelon, onion, lime juice, extra virgin olive oil and remaining mint in clean bowl.

Cook haloumi pieces on chargrill or barbecue for 2 mins on each side, until golden. Toss through salad and season to taste.

Serve chicken fillets with salad on the side.