Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  10 minutes

Greek | Lunch

Ingredients

• 4 Ashfield Chicken Breasts
• Juice from 2 Limes
• Grated rind from 1 Lime
• 2 Organic Cloves of Garlic
• 60ml Olive Oil
• ¼ Watermelon
• 1 pack Mixed Salad Leaves
• 1 large Organic Red Onion
• 100g Lyttos Greek Feta Cheese
• 1 pack Lets Eat Pomegranate Seeds
• 5g Fresh Mint

Method

1. Peel and finely chop the garlic.
2. Put the lime juice and rind in a mixing bowl, add 30ml olive oil and the garlic.
3. Cut the chicken breasts lengthways to give you 8 thin fillets.
4. Put the chicken fillets in the olive oil mix and coat well.
5. If you have time let the chicken marinate in the mix for a few hours or overnight.
6. Cut the watermelon into thin slices, remove the rind and the black seeds.
7. Break up the salad leaves.
8. Peel, half and thinly slice the red onion.
9. Chop the feta cheese into small dice.
10. Preheat the grill to high and grill the chicken breast fillets for about 4/5 mins each side – till cooked through – or put on the BBQ or griddle.
11. Assemble the salad.
12. Mix the salad with the red onion slices, then the watermelon and  top with the grilled chicken.
13. Sprinkle over the pomegranate seeds, feta cheese and mint leaves.