Salad with fried chicken filet and mint dressing

Name: Salad with fried chicken filet and mint dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Stem(s) Mint (e.g. spearmint); 1 Garlic clove; 1 Shallot; 2 TABLESPOONS Tahin (sesame paste); 3 TABLESPOONS Sunflower oil; 1 TABLESPOON Honey; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp ground cumin; 7-10 Tbsp Pepper; 2 Chicken filets (approx. 200 g each); 250 g Carrots; 150 g Sweet peas; 1 TABLESPOON Sesame seed; 1/2 Head lettuce; 100 g Rocket

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Stem(s) Mint (e.g. spearmint)
1 Garlic clove
1 Shallot
2 TABLESPOONS Tahin (sesame paste)
3 TABLESPOONS Sunflower oil
1 TABLESPOON Honey
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp ground cumin
7-10 Tbsp Pepper
2 Chicken filets (approx. 200 g each)
250 g Carrots
150 g Sweet peas
1 TABLESPOON Sesame seed
1/2 Head lettuce
100 g Rocket

Directions

1
Wash mint, shake dry, pluck leaves from the stalks and cut into strips. Peel garlic and shallot and cut into fine cubes. Mix tahini, 2 tablespoons of oil, honey, lemon juice and 2 tablespoons of water.
2
Season to taste with salt, cumin and pepper. Stir in garlic and shallot. Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 10 minutes while turning.
3
Peel the carrots and cut them into sticks. Wash and clean the sugar snap peas. Remove meat from the pan and put aside. Fry the carrots and sugar snap peas in the frying fat for about 4 minutes. After 3 minutes add sesame seeds.
4
Clean the salad, wash and shake dry. Pluck lettuce into bite-sized pieces. Cut meat into slices. Arrange meat, vegetables and salad on plates and sprinkle with mint dressing.