Ingredients

• 4 leeks
• trimmed
• 12 spring onions
• 250g/9oz halloumi cheese
• cut into slices
• 1 tbsp capers
• rinsed
• drained and roughly chopped
• 20g/¾oz sun-dried tomatoes
• roughly chopped
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• ½ lemon
• juice only
• 2 baby Little Gem lettuces
• cut into wedges
• 75g/3oz rocket
• 1 onion
• cut into quarters
• 1 carrot
• cut into chunks
• 2 sprigs fresh thyme
• 2 sprigs fresh flatleaf parsley
• 4 chicken breasts
• boneless and skinless
• 100g/4oz basmati rice
• 2 tbsp jasmine tea
• 2 tbsp demerara sugar
• oil
• for greasing

Directions

• For the salad
• heat a pan of water until boiling
• then place a steamer on top. Place the leeks and spring onions into the steamer
• cover with a lid and steam for 2-3 minutes
• until just tender.
• Meanwhile
• heat a griddle pan until hot and griddle the halloumi for one minute on each side
• or until charred. Remove from the griddle and set aside. Griddle the leeks and spring onions until charred on all sides
• then set aside.
• Place the capers and sun-dried tomatoes into a bowl
• add the olive oil
• vinegar and lemon juice and mix well.
• Cut the charred vegetables and cheese into chunks and place into a large bowl. Add the lettuce and rocket
• pour over the dressing and stir to coat.
• For the chicken
• fill a large saucepan with water and add the onion
• carrot
• thyme and parsley. Bring to a simmer
• then add the chicken. Bring back to a simmer and poach for 6-8 minutes
• or longer for larger chicken breasts. Remove from the water and pat dry with kitchen paper.
• Place a piece of foil in the bottom of a wok
• top with the uncooked rice
• tea and sugar and cover with a lid. Place on the heat for 3-4 minutes
• until the tea starts to smoke. (NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.)
• Place the poached chicken onto an oiled piece of foil in a steamer
• then set the steamer inside the wok. Place a lid on the steamer and heat for 2-3 minutes
• or until the chicken is lightly smoked and completely cooked through.
• To serve
• divide the salad among four serving plates. Cut the chicken into slices and place on top of the salad on each plate.