Serves 4 - 6
Salad ingredients
2 baby cabbages, thinly sliced
6 radishes, thinly sliced
150 g baby beans, blanched
2 corn on the cob – slightly charred and sliced off the cob
50 g toasted flaked almonds
30 ml chopped chives
45 ml olive oil
30 ml lemon juice
CHICKEN
4 chicken fillets, marinated in 30 ml olive oil, barbeque spice and 30 ml lemon juice
Dressing ingredients
45 ml tahini mixed with 60 ml water to thin out the tahini
150 ml Greek yoghurt
60 ml olive oil
45 ml lemon juice
Zest of 1 lemon
5 ml honey
1 garlic clove, crushed
Salt and black pepper
chopped parsley
Method
- Toss together the salad ingredients and dress with the olive oil and fresh lemon juice.
- Combine all the dressing ingredients and mix well to combine. Season with salt and black pepper to taste
- Chargrill the chicken fillets on both sides for ±3 minutes on each side or until cooked. Season with salt and pepper and slice the chicken into strips
- Spoon the dressing onto a large serving plate – then top with the salad and lastly top with the chicken strips. Serve with lemon wedges on the side and some more toasted almonds
- Alternatively serve the dressing on the side
- Serve with LA MOTTE Vin de Joie Rosé
