Beetroot and chickpea salad with chicken filet

Name: Beetroot and chickpea salad with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (425 ml each; extract weight: 240 g) Chick peas; 1 Onion; 1 package (500 g) precooked beetroot; 7 TABLESPOONS Olive oil; 6 TABLESPOONS White wine vinegar; 1 TEASPOON ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sesame seed; 1 collar Parsley; 4 (150 g each) Chicken filets; 150 g Ricotta cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (425 ml each; extract weight: 240 g) Chick peas
1 Onion
1 package (500 g) precooked beetroot
7 TABLESPOONS Olive oil
6 TABLESPOONS White wine vinegar
1 TEASPOON ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sesame seed
1 collar Parsley
4 (150 g each) Chicken filets
150 g Ricotta cheese

Directions

1
Wash the chickpeas and drain them on a sieve. Peel and finely chop the onion. Chop the beetroot finely. Mix everything with 5 tablespoons of oil and vinegar. Season with cumin, salt and pepper. Roast sesame seeds in a pan without fat, take out. Wash parsley, shake dry, pluck and chop leaves, mix about half of it into the salad
2
Wash the meat and dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 10 minutes, turning once. Season salad once more. Spoon off the ricotta and spread it on the salad. Sprinkle with sesame seeds and remaining parsley. Arrange the meat with the salad