Information

Preparation Time: 10 min. Cooking Time: 10 min.

Ingredients

1 Chinese cabbage • 1 Pack mange tout • 2 Free range chicken breast (Frango campo +/- 81 days) • 1 Escarola lettuce • 1 Tin of Piquillo Peppers (Bajamar or Rosara) • 1 Pack Gourmet Olive Pate CARM 130g • 1 Bruschettina a la Genovese “Sacla” • 1 “Mrs Bridges” Honey Mustard • 1 NOMU Cajun Mix • Flor de Sal - Maria Monte • Olive oil - Terras de Portugal unfiltered

Method

Cut the Chinese cabbage and piquillo peppers in smaller pieces and sauté them quickly in a preheated pan with some olive oil and flor de sal gourmet salt • Cook the mange tout in salted boiling water for 90 seconds, quickly cool • Wash the salad in very cold water • Grill the chicken breasts, just skin-side down, for 2-3 min • Later spread honey mustard onto the other side, season with flor de sal and place in the oven for around 5 min at 160ºC • Spread two lines each of the bruschetta sauce and the olive pate on a plate • Cut the chicken breasts and arrange with the vegetables and salad, marinated with olive oil • Sprinkle with some Cajun seasoning