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Home / Recipes / Pepper chicken and pearl couscous salad with fetta
Let your customers feast their eyes on this warm salad which tastes as decadent as it looks. Incorporate this dish into summer lunch menus.
Time 35 minutes
Servings 12
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750g cherry tomatoes
3 tbsp olive oil
12 chicken breast fillets
1 1/2 tsp coarsely ground black pepper
3 tsp sumac
4 1/2 cups pearl couscous
300g baby rocket leaves
1 1/2 cups flat-leaf parsley leaves
1 1/2 cups mint leaves
540g Lemnos Traditional Fetta, crumbled
1 tbsp cider vinegar
¾ cup toasted slivered almonds
Preheat oven to 200°C.
Line tray with baking paper, place tomatoes on tray and drizzle with half the oil. Season with salt and pepper and roast for 10 minutes or until tomato begins to wilt. Remove from heat.
Heat chargrill pan on high. Combine chicken, pepper, sumac and remaining oil in a large bowl and season with salt. Cook on grill, turning, for 10 minutes or until just cooked. Set aside on a covered plate for 5 minutes. Slice thickly.
Cook couscous in saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.
Combine couscous, tomatoes, rocket, parsley, mint and fetta in a large bowl. Whisk leftover oil and vinegar together.
Presentation:
Divide salad among plates and drizzle with oil and vinegar dressing. Top with chicken and sprinkle with almonds.