Cambridge Edition September 2020 - Web

FOOD & DR INK

GRILLED CHICKEN SALAD INGREDIENTS • 6 pieces of chicken escalope • 20g garlic butter • 4g salt • 110g cooked red and white quinoa • 20g pomegranate seeds • 6 pieces of prepped white endive leaves • 6 pieces of prepped red endive leaves • 60g green salad mix • 1 small kohlrabi, julienned • 4 sliced radishes • Chopped chilli to taste • 20g vinaigrette • 60g avocado sliced into 1cm • 10g omega seed mix • 2g toasted black & white sesame seeds • 2g micro coriander cress • 100g lime & yoghurt dressing FOR THE GARLIC BUTTER • 100g butter, room temperature • 2 garlic cloves, minced • 2 tbsp fresh chopped parsley • Salt to taste • Add all ingredients into a small serving bowl, and mix until combined FOR THE LIME & YOGHURT DRESSING • 50g natural yoghurt • Juice of 1 lime • 5g grated ginger

• Zest of 1 lime • 30g whole milk • 1 pinch of table salt • 1 pinch of coarse ground pepper • Mix all ingredients together

STEP-BY-STEP GUIDE 1.  Season the chicken escalopes with salt on both sides. Place on a hot grill and cook until marked with grill lines. Turn over, grill the other side, then remove from grill and keep warm. 2.  Place the kohlrabi, red chilli and radish into a bowl. Add cooked red and white quinoa, followed by the vinaigrette, then add pomegranate and omega seed mix and carefully mix to combine all ingredients. 3.  Place prepped red and white endive leaves on to a cold plate, alternating red then white. Place 30g of green salad mix on to the centre of each place, spoon the quinoa mix on to the leaves and place three 1cm slices of avocado on top of the quinoa. 4.  Place cooked chicken escalopes neatly on salad, brush the chicken with garlic butter, sprinkle over toasted black and white sesame seeds, garnish with coriander cress and serve with 50g of lime and yoghurt dressing.

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