This recipe is simple to make but packed with flavour – the halloumi gives it a little something extra! Serve with a side salad to get more veges into your meal.
- 2 slices of wholegrain toast (or half a large bread roll)
- 1 chicken breast, sliced in half widthways to make two thinner pieces
- 2-4 slices of halloumi, 1cm thick
- Cos lettuce, handful of leaves
- Cherry tomatoes, small handful, each sliced in half
- Aioli or mayonnaise
- Tomato relish
- Spices (your choice – for ideas see below)
- Salt and pepper
Heat a frying pan to medium, lightly spray with cooking oil. Season chicken pieces with your choice of spices and pan fry until browned on both sides. Remove chicken and set aside to rest.
Pan fry halloumi slices until golden on both sides, remove and set aside.
Build your open grill sandwich, starting with your piece of toast or half bread roll lightly toasted in the oven. Spread a thin layer of aioli onto the bread, followed by a layer of tomato relish.
Add the lettuce, then one chicken piece cut in half again to each. Tuck the halved cherry tomatoes into any spaces, topping with the slice/s of halloumi. Season with salt and pepper to taste.
TIP: If you wish to include extra fats in this meal, add a few slices of avocado.
Stuck for spice blend inspiration? Try one of the following (use a little of each):
Italian – Oregano, rosemary, basil, parsley
Moroccan – Rosemary, paprika, cumin, coriander
Lemon and thyme – Lemon juice, thyme, garlic