Ingredients (for 4 persons)
1 butterfly chicken breast
1 pink grapefruit
1 small radicchio lettuce
1 small red oakleaf lettuce
1 normal-sized butterhead lettuce
80 grams of ‘Asiamix’ sprouts (mungo, lentil and soy sprouts)
ground lemongrass, olive oil, soy sauce, white balsamic vinegar, some satay sauce, lemon juice, some chopped fresh coriander
Spices for chicken:
Lemongrass, ginger, cumin
Divide the lettuce heads into leaves, wash and drain as usual and distribute in a large salad bowl. Add the sprouts (if ‘Asiamix’ is not available, you may just use soy sprouts).
Divide the chicken breast into halves, rub the meat with salt, ginger, ground mustard seeds, lemongrass and cumin. If possible, use ground spices. Fry the chicken breast slowly in butter, put it aside to cool.
Fillet the grapefruit, then sauté briefly in a pan with a little butter and sugar.
For the dressing, mix olive oil, white balsamic vinegar, soy sauce, some satay (peanut) sauce, lemongrass, lemon juice, coriander and salt.
Mix the salad with the dressing, slice the hot or cold chicken breast, place on top of the salad and cover with the grapefruit fillets.
Ingredients (for four persons)
2 pink grapefruits
140 ml freshly squeezed orange juice
3 tbsp honey
80 g macadamia nuts
250 ml yoghurt, 3.5 % fat
Zest of1 lime
2 tsp lime juice
Chop the macadamia nuts into large pieces, place in a pan (without fat) and roast. Stir and turn continuously for about 3 to 4 minutes. Then sprinkle with 2 tablespoons of honey and caramelize briefly (about half a minute), take out of the pan and allow to cool. Add the orange juice to the rest of the roasting process and cook briefly, then allow to cool.
Peel and fillet the grapefruits and oranges. Mix the orange and grapefruit fillets with the orange juice and honey nuts. Arrange the fruits in dessert bowls.
Mix the yoghurt with lime zest, lime juice and a tablespoon of honey and pour over the salad. Garnish with an orange wedge and a few leaves of lemon balm.