This dish has a delicious stuffing that includes haloumi cheese, and is served on fava (yellow split pea puree) with a salsa dressing and crisp baby capers.
Ingredients
- 4 chicken breasts skin on
- 500g yellow split peas (soak overnight)
- 3 garlic cloves
- 3 large brown onions
- oil for frying
- 500g baby spinach
- 1 large red capsicum
- 250g haloumi cheese
- 3 tomatoes
- 1 red onion
- 1 bunch of dill
- 200ml olive oil
- 50g baby capers
Method for “torpedo†stuffing
Blanch baby spinach and cool. Blister skin of red capsicum, put in plastic bag, then peel skin. Roll out some cling wrap and place the spinach evenly across it (as if making sushi) then line the centre with a strip of red capsicum and haloumi cheese. Roll these into a torpedo shape (with the wrap on the outside) and freeze for at least an hour.
Method for the fava
Finely dice the onion, crush the garlic cloves then sautee them in a small amount of oil until golden brown. Add the soaked yellow split peas and cover with water. Cook until the peas are very soft, season with salt and pepper and set aside to cool.
Method for the salsa
Seed the tomatoes and slice finely. Peel and slice the red onion. Finely chop the dill. Mix these together, then add the olive oil, salt and pepper and mix well.
When the torpedoes are frozen, make a cut in the chicken breast lengthways, and put in a 5cm piece of filling.
Pan fry the chicken breast, skin side first, then finish the cooking in a moderate oven for 8-10 minutes.
Reheat the fava and place a large spoonful in the centre of each plate. Cut the chicken breast in half at an angle so the filling can be seen. Drizzle with salsa and sprinkle with deep-fried baby capers.
John Mahindroo
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