A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Dukkah and Rosemary Roasted Chicken with Grilled Peach and Haloumi Salad
I remade the dukkah and rosemary roasted chicken recipe from a few weeks ago, but tried out a different salad with it. You could do this on the barbeque but I just did it on a grill pan inside and it was great!
Ingredients (grilled peach and haloumi salad, serves 2):
- 2 peaches, cut in half and pits removed
- 2 portabello mushrooms
- 2 cups of rocket or other lettuce
- Handful of cherry tomatoes
- 6 thick slices of haloumi cheese
- Juice of 1 lemon
- Olive oil, salt and pepper
Coat the mushrooms and peaches in a bit of olive oil, salt, pepper, and half the lemon juice. In a hot grill pan, grill for about 5-7 minutes on each side. Remove from pan, and slice mushrooms while you grill the haloumi for no more than a minute on each side. Serve on lettuce with a few cherry tomatoes, and add the rest of the lemon juice on top.
