An amazing twist on a hot chicken salad
- 1 green courgette
- 1 yellow courgette
- 10 strawberries
- 2 tablespoons of capers
- 1 tablespoon of chopped chives
- 1 bunch of asparagus
- 2 tablespoons of Fussels garlic rapeseed oil
- 1 teaspoon of white wine vinegar
- 1/2 teaspoon of honey
- 1 teaspoon of grainy mustard
- 2 chicken breasts
- 6 tablespoons of black olive tapenade
- 8 basil leaves
- 1 clove of garlic
- pinch of salt
Turn the courgettes into ribbons using a peeler and place in a bowl with all the other ingredients,apart from the asparagus . Leave to marinade. meanwhile grill the asparagus in a drizzle of the oil. These are placed on top of the salad.
Place all the ingredients into a food processor and blitz until combined and smooth.
Shape into patties and work onto a skewer.
Drizzle with a little plain Fussels rapeseed oil and bake in a preheated oven at 200 degrees Centigrade for 10 minutes, or until cooked through. Serve on a bed of the salad.