PAPRIKA CHICKEN BREAST, ROAST VEGETABLE QUINOA, CREAMY HERB DRESSING RECIPE

Serves 4

Mayo

1 egg whole

1 egg yolk

1 T hot mustard

10ml red wine vinegar

1 cup sunflower / canola oil

Salt

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

6 Peppadews.

Blend further and adjust the thickness with a little water if necessary. Season to taste.

Roast Vegetables and Quinoa Salad

1 red pepper

3 courgettes

3 baby gems squash

3 patty pans

1 cup of quinoa boiled and set aside

Olive oil

Balsamic vinegar

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.

Chicken Breast

4 chicken breasts

Salt and Pepper

Paprika

Oil

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.

Salsa

1 red onion sliced

Mint leaves picked

Basil leaves picked

100g feta

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.