1 egg whole
1 egg yolk
1 T hot mustard
10ml red wine vinegar
1 cup sunflower / canola oil
Combine the egg, vinegar and mustard in a blender. Gradually add the oil to form an emulsion, season to taste.
(Divide in half and keep half aside for another day. It is very challenging to make a smaller quantity of mayo as you run the risk of it splitting.)
Add to the mayo
Handful of parsley
Blend further and adjust the thickness with a little water if necessary. Season to taste.
Roast Vegetables and Quinoa Salad
1 red pepper
3 baby gems squash
3 patty pans
1 cup of quinoa boiled and set aside
Salt and pepper
Slice up the vegetables. Grill the vegetables on a hot griddle pan to get some colour. Remove from pan, season with salt, pepper and olive oil and set in a bowl covered with cling wrap and allow to steam.
Toss the vegetables in the quinoa. Season with olive oil, balsamic vinegar and salt and pepper.
4 chicken breasts
Salt and Pepper
Season chicken breast with salt, pepper and paprika. Pan-fry in a frying pan on a medium heat. Allow to rest for 2 minutes before slicing and placing on your roast quinoa salad.
1 red onion sliced
Mint leaves picked
Basil leaves picked
Olive oil and balsamic vinegar
Combine all the ingredients to form a salsa and place on top of your salad.
Take a look at how Chef Kerry prepares the dish in the video below.