Watermelon, chicken and haloumi salad with mint dressing

Ingredients (serves 4)
* 2 Spanish onions
* 1 bunch spearmint, leaves picked
* 2 tbs capers
* 1 large clove garlic
* 1/2 cup (125ml) extra virgin olive oil, plus extra for brushing
* 2 tbs lemon juice
* 250g haloumi, cut into 10 slices
* 4 chicken breast fillets
* 1.25kg piece seedless watermelon, rind removed, cut into small wedges


Method
1. Cut onions into thin wedges, keeping the root end intact. Reserve 1/4 cup small mint leaves. Finely chop remaining mint, capers and garlic, then place in a bowl. Add oil and lemon juice, then season with salt and pepper.
2. Brush onions and haloumi with a little extra oil. Toss chicken with 2 tbs mint dressing, then cook on a preheated char-grill over medium-high heat for 3 minutes each side or until cooked through. Cook onions and haloumi, in batches, for 2 minutes each side or until onions are tender and haloumi is golden.
3. Tear chicken breasts into large chunks and arrange in a bowl with onions, haloumi, watermelon and reserved mint leaves. Drizzle with remaining mint dressing. Serve.

Notes & tips
* Haloumi is a firm, slightly salty Cypriot cheese that is transformed by cooking - try pan-frying, barbecuing or grilling. Serve with a squeeze of lemon or a minty dressing. Available from supermarkets.

Source
Notebook: - Page 119
Recipe by Sophia Young