Chicken Breast with Beet Salad

Ingredients

• 200 g soft wheat grains
• Salt
• 250 g beetroot (pre-cooked; vacuum sealed)
• 2 tbsp olive oil
• 1 Red Onion
• 1 Spring onion
• 0.5 bunch oregano (10 g)
• 4 tbsp raspberry vinegar
• 4 chicken breast fillets (150 g each)
• Pepper
• 2 tbsp Rapeseed oil
• 150 g cherry tomatoes
• 1 sprig thyme

Instructions

1. 1.

   Cook soft wheat in double amount of boiling salted water for about 10 minutes. Drain and let it rest.

2. 2.

   Meanwhile grate beetroot. Heat olive oil in a pot. Add beetroot and soft wheat, sauté for 3 minutes over medium heat; then cool for 10 minutes.

3. 3.

   Peel the red onion and cut into rings. Clean spring onion, wash and slice finely. Wash oregano and pluck leaves. Mix beetroot mixture with onion rings, spring onion, oregano and raspberry vinegar, let it rest for about 20 minutes.

4. 4.

   Meanwhile pat chicken breast fillets dry and season with salt and pepper. Heat rapeseed oil in a pan. Sear fillets on all sides for 3–4 minutes over medium heat; then cover and finish cooking at low heat for 10–12 minutes.

5. 5.

   Wash cherry tomatoes and halve them. Season salad with salt and pepper, place on plate with tomatoes. Slice chicken into pieces and arrange on top. Wash thyme, pluck leaves and sprinkle over the salad with pepper.