> recipes > char grilled free range thigh fillets with olive tepanade

SERVED WITH SALAD OF GRILLED HAMOUMI CHEESE, ROMA TOMATOES AND ROCKET

Ingredients

• 4 Lilydale Farms thigh fillets - skin off
• 150g olive tapenade or olive paste
• olive oil
• 200g Haloumi cheese - sliced
• 4 Roma tomatoes - small - cut in half
• 100g Rocket leaves - washed & drained
• 50ml Balsamic vinegar

 

 

 

 

 

Method

1. Brush thigh fillets lightly with olive tapenade. Toss in sufficient olive oil to just coat. Cover and refrigerate for 1 hour.
2. Turn char grill to high and place thigh fillets on grill smooth side down. Allow approximately 3 minutes for grill marks to darken and turn fillets over. Grill for further 3 -4 minutes.
3. Transfer fillets to oven tray again brush lightly with olive tapenade and place in preheated oven 160ºC for further 10 -12 minutes.
4. Whilst chicken is cooking, char grill lightly oiled Roma Tomatoes and Haloumi cheese for 1 minute each side. Set aside.
5. In a bowl combine rocket leaves olive oil and Balsamic vinegar. Toss well to combine.
6. Just before chicken is removed from oven add cheese and tomato to oven tray to warm slightly.
7. Place a stack of rocket in the centre of each plate and arrange, cheese and tomato on top. Drizzle any excess dressing over the top. Arrange thigh fillets on plate.

< back to recipes list