Description

Succulent chicken is given an international twist in this aromatic dinner idea.

Ingredients

  • 1/4 cup (45g) whole hazelnuts
  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper
  • 4 (about 200g each) chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh raspberries
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons hazelnut oil
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally, blanched
  • 1 baby fennel, shaved
  • 100g mizuna lettuce
  • Baby celery leaves, to serve

Instructions

  1. Preheat oven to 180