Grilled Corn Chicken Breast with Spiced Oil and Vegetable Salad

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tsp peppercorns
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 100 ml Rapeseed oil
• 0.5 tsp Dried oregano
• 0.5 tsp sweet paprika powder
• Cayenne pepper
• Salt
• 2 yellow bell peppers
• 200 g Sugar snap peas
• Salt
• 2 Spring Onions
• 100 g cherry tomatoes
• 50 g macadamia nuts
• 4 tbsp orange juice
• 1 tsp Honey
• 4 corn chicken breasts
• Salt
• pepper (ground)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Crush peppercorns with mustard and cumin in a mortar. Combine with onion and garlic, sauté in 2 tbsp hot oil for 2-3 minutes. Remove from heat, stir in oregano, paprika, remaining oil, cayenne, and salt; transfer to a bowl.

2. 2.

   Wash and halve bell peppers, peel with a vegetable peeler, trim, and slice into thin strips. Rinse sugar snap peas, blanch in salted water for about 2 minutes, shock in ice water, drain. Trim spring onions, cut into fine rings. Halve cherry tomatoes. Roughly chop macadamia nuts; toast in a hot pan without oil until golden brown, then cool. Mix orange juice with honey and combine all salad ingredients.

3. 3.

   Rinse chicken breasts, pat dry, season with salt and pepper, drizzle with rapeseed oil, and grill for about 10 minutes on each side, turning occasionally.

4. 4.

   Plate the grilled chicken over the vegetable salad, drizzle extra spiced oil on top, and serve immediately.