Haloumi Chicken Salad with Grilled Zucchini and Yoghurt Tahini Dressing

Slice zucchini into half moons. Slice the haloumi cheese. Cut cherry tomatoes in half. Pick and chop parsley & mint, discarding stems. Mince garlic. Cut lemon into wedges. Toast pinenuts & pepitas over low heat in a dry pan for 1-2 minutes.

Tip! Be careful to keep an eye on the nuts/seeds as they burn quickly.

Season zucchini and chicken tenderloins with salt, pepper and olive oil. Heat a grill pan or BBQ over medium high heat and add the chicken and zucchini. Grill for 3-4 minutes on each side until cooked through. Squeeze the juice of a lemon wedge or two over the zucchini when cooked. Set aside.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Wipe the pan and add the haloumi. Grill for 2 minutes on each side or until cheese has grill marks. Set aside.

Boil the kettle. Place couscous in a heat proof bowl and add 3/4 of a cup of boiling water. Leave to sit for 3-4 minutes.

Combine yoghurt & tahini, garlic and half the herbs in a small bowl and mix well. Add the juice of a lemon wedge to taste. Season with salt and pepper.

Toss the couscous with the remaining herbs, cherry tomatoes, zucchini, nuts and seeds and mix well. Season to taste. Lay on plates or a large platter and top with haloumi and chicken. Drizzle over dressing.

Slice zucchini into half moons. Slice the haloumi cheese. Cut cherry tomatoes in half. Pick and chop parsley & mint, discarding stems. Mince garlic. Cut lemon into wedges. Toast pinenuts & pepitas over low heat in a dry pan for 1-2 minutes.

Tip! Be careful to keep an eye on the nuts/seeds as they burn quickly.

Season zucchini and chicken tenderloins with salt, pepper and olive oil. Heat a grill pan or BBQ over medium high heat and add the chicken and zucchini. Grill for 3-4 minutes on each side until cooked through. Squeeze the juice of a lemon wedge or two over the zucchini when cooked. Set aside.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Wipe the pan and add the haloumi. Grill for 2 minutes on each side or until cheese has grill marks. Set aside.

Boil the kettle. Place couscous in a heat proof bowl and add 3/4 of a cup of boiling water. Leave to sit for 3-4 minutes.

Combine yoghurt & tahini, garlic and half the herbs in a small bowl and mix well. Add the juice of a lemon wedge to taste. Season with salt and pepper.

Toss the couscous with the remaining herbs, cherry tomatoes, zucchini, nuts and seeds and mix well. Season to taste. Lay on plates or a large platter and top with haloumi and chicken. Drizzle over dressing.