Recipes
Date posted: 02/09/2024
Ingredients
| Piri Piri Seasoning | 30g |
| Honey & Mustard Dressing | 15ml |
| Extra Virgin Olive Oil | 20ml |
| Chopped Garlic in Oil | 5g |
| Fresh Chicken Thigh Boneless Skin on | 3 |
| Banana Shallots | 10g |
| Lettuce | 1 |
| Baby Gem Lettuce | 1 |
| Wild Roquette Rocket Baby Leaf | 80g |
| Red Chard Baby Leaf | 40g |
| Fresh Red Chillis | 10g |
| Micro Inspired Leaf Mix | 10g |
Method
- Marinade the chicken for 2 hours with sliced chili, garlic oil and the piri piri seasoning.
- Wash all the leaves, tear the baby gem lettuce into in half, dice the cucumber and slice the shallots.
- Heat a grill plate and bar mark, then cook the chicken until 75°C, then rest and slice.
- Keep the micro leaves to one side, mix the rest of the ingredients together i.e. the salad, cucumber and shallots, together with a little of the dressing.
- Place in a bowl and top with the chicken and micro leaves.