SHIRAZI SALAD

Cajun Chicken & Halloumi

A bright and fresh classical Persian tomato and cucumber salad with a Jades bites twist made into a complete meal with Cajun Chicken and Halloumi, scooped up with toasted pitta or baguette- my go to nutrition packed lunch and dinner.

PREP 25m

COOK 15m

TOTAL 40m

SERVES 2-3

Ingredients-

- 1/2 cucumber, finely diced
- 1 beef tomato, finely diced
- 1/2 small red onion, finely diced
- 1 avocado, cubed
- 1 red pepper, finely diced
- 1 lemon juice
- 1 tsp/ splash olive oil
- pinch salt
- 1/2 tsp pepper
- 10 mint leaves, finely diced
- same amount of parsley, finely diced
- 1 block halloumi, cut into small cubes
- 1 chicken breast, cut into small cubes
- 1 tbsp Cajun spices

Instructions:

  1. Begin by dicing the cucumber, tomato, onion, red pepper, and avocado into small cubes. Place them in a large mixing bowl.

  2. Squeeze fresh lemon juice over the diced vegetables and season with salt and pepper to taste. Toss the ingredients together until well combined.

  3. Dice the chicken and halloumi into small pieces in a separate bowl and coat them evenly with Cajun spices.

  4. In a frying pan, heat some oil over medium heat. Add the seasoned chicken and halloumi to the pan and fry until both are golden brown and fully cooked.

  5. Once the chicken and halloumi are browned and cooked, add them to the bowl of mixed salad/vegetables. Toss everything together gently to ensure the flavours are evenly distributed.

  6. Serve the Cajun Chicken and Halloumi Shirazi Salad immediately, and enjoy this delightful combination of textures and summer flavours. For an extra touch of indulgence, pair it with toasted bruschetta or pitta bread until it becomes crisp, add a drizzle of olive oil.

Top Tip- I love to enjoy this salad all summer long but this is ideal if you grow your own and have an abundance of cucumbers and tomatoes.