Mini chicken fillets x 8
2 organic eggs
100g of sesame seeds/pumpkin seeds and sunflower seeds
Piri piri seasoning
For the dressing (enough for 0.5 ltr kilner jar)
4 packets of dill
1 tbsp. of white wine vinegar
1 tsp. of honey
Olive oil to pour
In a bowl place your sesame seeds, paprika and piri piri seasoning to form a ‘flour’ for your chicken. In a separate bowl whisk your two eggs and place your chicken filets in the bowl. When the chicken is well coated with the egg mixture dip them in the sesame seed bowl coating both sides and place on a baking tray. Once all chicken pieces are coated place in the oven at 180C for 22 minutes, if they need more time to crisp up set on a high grill for 5 minutes.
For the dressing in a high-speed blender whisk your egg, garlic, dill white wine vinegar and honey, once well blended open the small catchment at the top of your blender and pour in your olive oil until the ‘hole’ in the mixture closes. TIP you can lessen the thickness of your dressing by adding olive oil if it seems too much of a mayonnaise consistency.
Finally place your lambs lettuce, cherry tomatoes, and avocado in a bowl with your sesame and pumpkin seed strips and dill dressing.