Detailed step-by-step description of how to cook the dish "Watermelon, chicken and haloumi salad with mint dressing". Try it by all means
- 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.
- Brush onions and haloumi with a little extra oil. Toss chicken with 2 tablespoons 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.
- 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.
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