Dukkah Chicken with Haloumi & Peach Salad

Ingredients

• 4 large chicken breast fillets with skin on (950g) 

• 1/3 cup (80ml) Cobram Estate Light Flavour Extra Virgin Olive Oil 
• 1/3 cup (40g) dukkah 
• 2 medium yellow peaches (300g) 
• 1/3 cup fresh small mint leaves 
• 250g haloumi 
• 1 tablespoon red wine vinegar 
• salt and pepper  

Method

1. Preheat oven to 200°C/180°C fan-forced. 
2. Heat a large ovenproof frying pan over high heat. Drizzle chicken with 1 tablespoon of the oil; sprinkle with dukkah. Cook chicken for 3 minutes on each side or until browned. Transfer pan to oven; cook for a further 10 minutes or until chicken is cooked through. Remove from pan; cover to keep warm. 
3. Meanwhile, whisk remaining oil and the vinegar in a medium bowl; season to taste. Halve the peaches; remove, then discard stones. Thinly slice peaches; add to the bowl with mint leaves. Toss gently to combine. 
4. Cut 200g haloumi into thin slices. Finely grate remaining haloumi; reserve to serve. 
5. Heat a chargrill pan (or frying pan) over medium-high heat; cook sliced haloumi for 1 minute on each side or until grill marks appear. 
6. Cut chicken into slices. Serve chicken with chargrilled haloumi and peach salad, sprinkled with grated haloumi. 

Serve with bitter green leaves such as rocket or watercress.  

Recipe by The Australian Women’s Weekly.  

Photography by John Paul Urizar. Styling by Kate Brown and Lucy Tweed.