Mediterranean Salad With Haloumi And Flat Bread Croutons - cooking recipe
Ingredients
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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
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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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