Page 74 - Delicious - UK (February 2020)

Winter citrus, chicken • 200g cooked mixed grains, pepper in a jug (or shake in a jam jar).
and halloumi salad heated 3 In a serving bowl, toss the mixed

SERVES 4. HANDS-ON TIME 15 MIN • 2 large celery sticks (with leaves), grains, celery, kale or salad leaves
sliced and orange slices, then arrange the
Replace the chicken with • 60g baby kale or baby salad halloumi and chicken on top
MAKE IT sliced avocado or another leaves (see Make It Veggie, left). Scatter
VEGGIE
pouch of mixed grains. • 4 tbsp pomegranate seeds over the walnuts and pomegranate
seeds, then toss the salad with
• 75g walnut halves 1 In a non-stick frying pan, toast the the dressing. Finish with an extra
• 200g halloumi, sliced nuts for a few minutes until they’re sprinkle of dukkah, if you like.
• 2½ tbsp olive oil, plus extra fragrant, then set aside. Brush the PER SERVING 604kcals, 40g fat
for brushing halloumi with oil, put in the hot (12.1g saturated), 33.3g protein,
• 1 cooked chicken breast, frying pan and cook for 1-2 minutes 23.5g carbs (10.1g sugars), 1.9g salt,
sliced on each side until golden. Toss the 8.6g fibre →
• 2 tbsp dukkah, plus extra halloumi and chicken in the pan
to sprinkle with the dukkah.
• Juice ½ lemon 2 Whisk together the 2½ tbsp olive
• 2 oranges, peeled and sliced, oil, lemon juice and juice of 1 orange
plus juice 1 orange with a generous pinch of salt and

FILLING
MAIN-MEAL
SALAD