Honey and mustard glazed chicken breasts served with herbed quinoa and young vegetable salad, pink grapefruit dressing and toasted sesame seeds
Step 1
2 chicken breasts
100g demerara sugar
100g honey
2 tablespoons wholegrain mustard
1 teaspoon soy sauce
Mix all the ingredients together and coat the chicken breasts, cook for 20 mins @ 180°c
Step 2
1pkt baby carrots
100ml orange juice
100ml white wine vinegar
1 star anise
50g caster sugar
Place all the ingredients in a pan, bring to the boil then simmer for 5 mins, remove from heat and cool. Leave the carrots in the juice until serving
Step 3
1 pkt tenderstem broccoli
2 tablespoons of Olive oil
Pinch of salt
Trim the stems of the broccoli and saute in a hot pan with the oil and salt for 2 mins, remove from pan and pat dry with paper towel
Step 4
200g cooked quinoa
1 pkt cooked beetroot
2 sprigs curly parsley
2 sprigs coriander
1 sprig golden marjoram
1 pkt gem lettuce
2 segments pink grapefruit, skinned and chopped
Dice the beetroot into small cubes, shred the herbs and tear the gem leaves, mix all together and add the baby carrots and tenderstem broccoli
Step 5
25ml white wine vinegar
125ml rapeseed oil
1 teaspoon wholegrain mustard
25ml honey
Pinch of sea salt
2 segments of pink grapefruit, skinned
Blend all the ingredients with a hand blender or food processor until combined, dress the salad with it
Finally…
Carve the cooked chicken breast onto the salads
Toast 2 tablespoons of sesame seeds and sprinkle over
Eat and enjoy with a glass of white wine!
