Colourful raw vegetable plate with coriander marinade
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Chicken filets
- 30 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 375 g Carrots
- 2 (approx. 300 g) Kohlrabis
- 1 collar Radishes
- 1 pickled cucumber
- 1 collar Spring onions
- 4 TABLESPOONS Oil
- 7-10 Tbsp Juice of 1 lemon
- 1/2 TEASPOON ground cilantro
- 7-10 Tbsp Sugar
Directions
- 1
Wash the chicken fillets and pat them dry. Heat the fat in a pan and fry the fillets until golden brown all around. Cook in the closed pan for about 15 minutes. Remove the meat and season with salt and pepper.
- 2
Leave to cool and then cut into slices. Clean and wash the carrots, kohlrabi and radishes. Wash cucumber. Roughly grate the vegetables. Clean, wash and thinly slice spring onions. For the marinade mix oil and lemon juice and season with salt, pepper, coriander and sugar.
- 3
Arrange the vegetables on a plate. Place the chicken meat on top and spread some of the coriander marinade over it. Serve the rest of the marinade separately. Serve with a hearty bread.
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