Mediterranean Salad With Haloumi And Flat Bread Croutons - cooking recipe

Ingredients
    10 oz prepared mixed antipasto
    None None vegetables in oil
    1 lb chicken breast, roughly chopped
    2 tbsp pine nuts
    8 oz haloumi cheese
    1/2 None flat bread
    6 cups arugula
    5 oz marinated artichoke hearts, drained and quartered
    2 cups cherry tomatoes
    1/4 cup balsamic vinegar
Preparation
    Drain antipasto in a strainer set over a small bowl. Reserve 1/3 cup of the oil. Chop antipasto vegetables finely.
    Heat 1 tablespoon reserved oil in a wok or large frying pan on high and stir-fry chicken, in batches, for 2-3 minutes, until cooked through and browned. Keep warm. Stir-fry pine nuts in same wok for 1-2 minutes, until lightly browned.
    Cut haloumi crosswise into 16 slices. Heat 1 tablespoon reserved oil in same wok and cook haloumi, in batches, for 1-2 minutes, until browned on both sides
    Cut flatbread into 1/2 inch wide pieces. Cook under a hot broiler for 1-2 minutes, until pieces are browned all over.
    Place antipasto vegetables, chicken, haloumi, flatbread, arugula, artichoke hearts and tomatoes in a large bowl and toss well to combine. Drizzle with combined remaining oil and balsamic vinegar. Serve sprinkled with pine nuts.

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