Recipe Created by: Andrea Buckett @andreabuckettcooks
Serving suggestion: To extend the platter, consider serving with Farm Boy™ Potato Buns. Giving people the option to build a chicken and halloumi burger. Top with Farm Boy™ Roasted Garlic and Herb Mayonnaise.
Tip: Platters are fantastic for accommodating people with different dietary needs. The variety in this platter is suitable for meat lovers, vegetarians and followers of a low-carb lifestyle.
Directions
- Preheat the BBQ or indoor grill to 400F
- Drizzle the mini peppers and red onion slices with canola oil and season with salt.
- Add the peppers, onions and chicken to the heated BBQ or indoor grill. Cook, turning often until the pepper and onions are charred and softened and the chicken is cooked through (165F), about 15min. Transfer to the top rack (or plate and cover with aluminum if using an indoor grill) to keep warm.
- Add the halloumi slices to the grill along with the lemon halves, cut side down. Cook the halloumi for 2-3min per side until soft and charred.
- Toss the arugula with the lemon-garlic dressing.
- To assemble, lay the arugula on a serving platter and top with chicken, peppers, onions, and halloumi. Tuck the grilled lemons in and among the other ingredients.
Ingredients
- 3 Farm Boy™ Spicy Lemon Chicken (6 cutlets total)
- 1 bag mini peppers (454g)
- 2 red onions sliced in ½” rounds
- 2 Tbsp canola oil
- 1 tsp salt
- 2 packages Farm Boy™ Garlic and Herb Halloumi Cheese (200 g) cut into ½” slices
- 2 lemons cut in half crosswise
- 5oz arugula
- 3 Tbsp Farm Boy™ Our Original Lemon Garlic Dressing (350 ml)
