Of course you need a gluten free bbq chicken to make this gluten free, but if you can source one of those, life is easy! I love the squeaky texture of haloumi, I know not everyone does, but as this cheese doesn’t melt it suits a “bake” type of recipe.
This is not really a recipe, just a way of ‘using up’ a lot of that stuff I had hanging around the fridge – I was tired and didn’t want to cook, so this was dinner. Depending on how long your oven takes to heat up, if you put the oven on before you start assembling and chopping, you could have dinner done in little more than half an hour after walking in the door.
It was actually very tasty, but I have categorised it as a light meal as it wasn’t very substantial. This will only serve about two people.
1/2 a bbq chicken;
250g haloumi cheese;
3 to 4 slices of ham (I had the triple smoked, it adds a good flavour, but whatever you have in the fridge);
1/2 cup of frozen peas;
1/2 cup red wine & garlic marinade (the gluten free one that comes in a bottle), mixed with 1/4 cup water.
Preheat the oven to 180 degrees celcius (fan forced).
Chop the chicken and ham, dice the haloumi.
Pour half of the marinade & water mixture into the bottom of a 4-6 cup covered casserole dish (or use a small baking dish which you will cover with foil later), toss in the chicken, cheese, ham and peas, pour the rest of the marinade over the top. Mix well, cover and place in oven for 20 minutes.
As the chicken and ham are already cooked, only the peas need to cook, and they should steam as the liquid is trapped by the lid of the dish (or the foil).
Serve with crusty bread.