2 chicken breasts, fat removed, sliced into 1 cm thick fillets
100g haloumi, sliced into 5mm thick slices
4 tbsp. dukkah spice mix
400g microwavable brown rice
1 medium sweet potato, cooked, cubes
250g cherry tomatoes, washed, quartered
3 cups spinach leaves
100g cashews, toasted
1/4 cup extra virgin olive oil
4 tbsp. lemon juice
1 tbsp. honey
Pinch sea salt
Pinch cracked pepper
Toss the chicken pieces with 3 tbsp. of dukkah spice mix. Sprinkle haloumi with the remaining tbsp.
Heat a large fry pan with 1 tbsp. olive oil and cook the chicken in 2 batches, on each side until golden and cooked through. In the same pan, cook the haloumi on both sides until golden. Set aside
To make the dressing place all ingredients in a jar and shake well.
Cook the rice in the microwave according to packets instructions.
To serve, I like to divide everything into containers for my meal prep or if I'm serving instantly, I place everything on a big platter with the dressing on the side and let everyone serve themselves.
Sweet potato for corn kernels
Haloumi for feta