Ingredients
Chicken Breast
3 peeled tomatoes
1 head of finely shredded fennel
150g snow peas, julienne
2 segmented oranges
1 white salad onion, finely sliced and “squeezed”
Orange Aioli
1 whole egg
2 tbsp mustard
Zest and juice of 1 orange
600 ml extra virgin olive oil
Method
Place the egg and mustard into your food processor and whiz until light and fluffy then pour in the OJ, then drizzle in the olive oil until your required texture is achieved
Baste your chicken breast with oil, salt and pepper, then place onto your char-grill for 5 minutes each side
Lay down a base of fennel, a ring of sliced tomatoes around the outside, then toss over your snow peas, orange segments, onions and sliced chicken, then repeat the process until all ingredients are used then dress with Aioli and a garnish of dill fronds
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