Parsley salad

Name: Parsley salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red peppers; 1 Vegetable Onion; 2 Federation flat leaf parsley; 1 untreated lemon; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 7-10 Tbsp Coriander seed; 1 Garlic clove; 500 g Chicken filet; 1/4 l Pineapple juice (unsweetened); 1 heaped tablespoon of cornflour; 7-10 Tbsp Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red peppers
1 Vegetable Onion
2 Federation flat leaf parsley
1 untreated lemon
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
7-10 Tbsp Coriander seed
1 Garlic clove
500 g Chicken filet
1/4 l Pineapple juice (unsweetened)
1 heaped tablespoon of cornflour
7-10 Tbsp Lemon

Directions

1
Clean, wash and finely dice the peppers. Peel and chop the onion. Wash the parsley, pluck the leaves and, except for some for garnishing, chop them. Wash the lemon thoroughly, dab dry and grate the peel.
2
Halve the fruit, squeeze the juice. Mix all prepared ingredients and 2 tablespoons of oil. Season salad with salt, pepper and a little sugar. Coarsely crush 1/4 teaspoon of coriander. Season salad with it.
3
Cover and leave to stand for approx. 20 minutes. In the meantime peel the garlic and press it through a garlic press or chop it finely. Wash the chicken filet and dab dry. Season with salt and pepper. Fry on both sides in the remaining hot oil until golden brown.
4
Add garlic. Fry over medium heat for about 10 minutes. Deglaze with pineapple juice. Take out the chicken filet. Stir cornflour and a little water until smooth, thicken sauce with it. Bring to the boil again.
5
Season to taste with salt and pepper. Season the salad to taste again. Serve with the fillet and some sauce. Serve garnished with parsley and lemon. The rest of the sauce is extra. Serve with fresh flat bread.