Fennel and melon salad with chicken
Ingredients
for 4 person
| 1 | organic lime, grated zest and the juice |
| 3 tbsp | olive oil |
| ½ bunch | dill, finely chopped |
| 30 g | almonds, coarsely chopped, roasted |
| ½ tsp | chilli flakes (e.g. Fine Food Chile Chipotle) |
| ½ tsp | salt |
| a little | pepper |
| ½ tbsp | Dijon mustard |
| 2 tbsp | olive oil |
| 1 | garlic clove, squeezed |
| 1 tsp | salt |
| a little | pepper |
| 4 | chicken breasts (each approx. 120 g) |
| 1 ½ tbsp | white balsamic vinegar |
| 1 tbsp | olive oil |
| ¼ tsp | salt |
| 1 | fennel, very thinly sliced |
| 1 | netted melon, thinly sliced |
How it's done
Dressing
Combine the lime zest, lime juice and oil. Mix in the dill, almonds and chilli, season.
Chicken
Combine the mustard, oil and garlic, season. Coat the chicken in the marinade, cover and leave to marinate in the fridge for approx. 15 mins.
Salad
Combine the balsamic, oil and salt, add the fennel, mix, plate up with the melon.
Barbecue (charcoal, gas, electric barbecue)
Grill the chicken over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Carve the chicken across the grain, serve on top of the salad, drizzle with the dressing.
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