Carrot and beetroot raw vegetables with chicken filet

Name: Carrot and beetroot raw vegetables with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Walnut kernel halves; 2 discs brown bread (approx. 40 g each); 1 Garlic clove; 3 TABLESPOONS Olive oil; 4 small chicken fillets (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2 TABLESPOONS Honey; 1-2 TABLESPOONS Lemon juice; 1/2 package (250 g) pre-cooked beetroot (vacuum); 500 g Carrots; 2 (approx. 450 g) Apples; 1/4 collar Parsley; 2 TABLESPOONS Cider vinegar; 1 TABLESPOON Grenadine syrup

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Walnut kernel halves
2 discs brown bread (approx. 40 g each)
1 Garlic clove
3 TABLESPOONS Olive oil
4 small chicken fillets (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
2 TABLESPOONS Honey
1-2 TABLESPOONS Lemon juice
1/2 package (250 g) pre-cooked beetroot (vacuum)
500 g Carrots
2 (approx. 450 g) Apples
1/4 collar Parsley
2 TABLESPOONS Cider vinegar
1 TABLESPOON Grenadine syrup

Directions

1
Roast the walnuts in a pan without fat until golden brown. Take out and let cool down. Cut brown bread into small cubes. Peel garlic and dice finely. Heat 1 tbsp. olive oil in a frying pan.
2
Fry the bread cubes and garlic for 2-3 minutes while turning. Take out and drain on kitchen paper.
3
Wash the meat, dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat for 10-12 minutes over medium heat, turning it over. Mix honey, 2 tablespoons water and 1 dash of lemon juice.
4
Shortly before the end of the cooking time, brush both sides of the chicken fillets with honey mixture.
5
Meanwhile drain the beetroot and cut into thin slices. Peel and grate carrots. Wash apples, grate dry, quarter and remove core. Drizzle apple quarters with lemon juice.
6
Set aside a quarter of an apple to garnish. Grate remaining apples. Wash parsley, shake dry, remove leaves and chop finely. Coarsely chop the walnuts. For the vinaigrette, mix vinegar and grenadine.
7
Season with salt and pepper. Stir in 2 tablespoons of olive oil drop by drop.
8
Carefully mix beetroot, carrots, apples, walnuts, parsley and vinaigrette. Season to taste again with salt and pepper if necessary. Arrange the salad on plates. Sprinkle with black bread croutons.
9
Cut the chicken filet open and spread on the salad. Cut remaining apple quarter into slices and garnish plates with it.