\"You're Hamma\"-chicken on red and white salad

Name: \"You're Hamma\"-chicken on red and white salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 1 Onion; 500 g cooked beetroot (vacuum-packed); 1 collar flat leaf parsley; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin; 7 TABLESPOONS Olive oil; 1 TABLESPOON Sesame; 4 Chicken fillets (approx. 150 g each); 150 g Ricotta (Italian cream cheese)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
1 Onion
500 g cooked beetroot (vacuum-packed)
1 collar flat leaf parsley
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin
7 TABLESPOONS Olive oil
1 TABLESPOON Sesame
4 Chicken fillets (approx. 150 g each)
150 g Ricotta (Italian cream cheese)

Directions

1
Pour the chickpeas into a sieve, rinse cold and drain. Peel and finely chop the onion. Drain beetroot and dice finely. (Important: It is best to wear disposable gloves. colouring beetroots!) Wash parsley, shake dry, remove leaves and chop coarsely.
2
Mix vinegar, salt, pepper and cumin. Stir in 5 tablespoons of oil and mix with chickpeas, onion, beetroot and parsley.
3
Roast sesame seeds in a large coated pan without fat until golden brown. Remove. Wash the chicken fillets and pat dry. Heat 2 tablespoons of oil in the pan. Fry the meat on each side for about 5 minutes.
4
Season with salt and pepper.
5
Divide the ricotta into flakes with a teaspoon and place them on the chickpeas and beetroot salad together with the sesame seeds. Serve the salad with chicken filets.