zigis

Ingredients

• 2.5kg chicken breast
• 100gm Butter
• 1 bunch water cress
• 3 cucumbers julienne
• 6 tomatoes julienne
• 2 banana chillies julienne
• 1/4 bunch continental parsley
• 1 bunch red radish
• 1 lemon juice
• 50ml olive oil
• Nuts (optional)
• Lemon & Dill dressing
• 2 lemons juiced and zest
• 25ml white wine vinegar
• 1/4 bunch dill
• 150ml olive oil
• 2 sprigs shallots (spring onion)
• Salt and pepper

Yield 20 serve

Method

Step 1: Cut cucumbers, tomatoes, chillies and radish to julianne.

Step 2: Pick the youngest leaves from parsley, water cress and add to cucumbers, tomatoes and chillies.

Step 3: Mix all vegetables well and add lemon juice, olive oil salt and pepper.

Step 4: Portion chicken breast into steaks and set aside

Make lemon dill dressing

Juiced and grated lemons place all ingredients in a blender and blend to emulsify. Whisk well before serving. Season to taste

To assembles:

Step 1: Heat frypan to very hot without oil. Once hot, add oiled chicken steaks. Seal steaks for two minutes on each side. Finish with butter and season with salt and pepper.

Step 2: Place neatly cress salad in centre plate/platter, top with chicken and finish with Lemon dill dressing