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Warm chickpea salad with (Luke’s) Dukkah chicken breast

Luke Mangan
Servings:
Serves 4-6 Servings
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Ingredients

  • 2 large chicken breasts
  • 2 ounce luke’s hazelnut dukkah
  • 1/4 cup extra virgin olive oil
Luke
  • 2 large chicken breasts
  • 2 ounce luke’s hazelnut dukkah
  • 1/4 cup extra virgin olive oil
  • 2 1/4 pound hazelnuts
  • 1 pound sesame seeds
  • 7 ounce coriander seeds
  • 3 ounce sumac
  • 7 ounce cumin seeds
  • 2 ounce mustard seeds
  • 1 3/4 ounce fennel seeds
  • 1 3/4 ounce sea salt
  • 2 teaspoon ground chilli
  • 2 teaspoon ground black pepper
Salad
  • 2 large chicken breasts
  • 2 ounce luke’s hazelnut dukkah
  • 1/4 cup extra virgin olive oil
  • 2 1/4 pound hazelnuts
  • 1 pound sesame seeds
  • 7 ounce coriander seeds
  • 3 ounce sumac
  • 7 ounce cumin seeds
  • 2 ounce mustard seeds
  • 1 3/4 ounce fennel seeds
  • 1 3/4 ounce sea salt
  • 2 teaspoon ground chilli
  • 2 teaspoon ground black pepper
  • 1 cup dried chick peas (soaked overnight and simmered for 1 hour next day) or
  • 1 cup tin (16 oz) drained and rinsed chick peas
  • 1/2 bunch fresh washed spinach leaves, roughly broken up into small pieces
  • 3 1/2 ounce mixed lettuce leaves (radicchio, mesclun, coz, butter lettuce, etc.), also torn up into smaller pieces
  • 1 ounce red onion, finely sliced
  • 1 ounce large peeled and diced fresh tomato
  • 2 tablespoon fresh chopped mint
  • 1 tablespoon fresh mango sliced
Dressing
  • 2 large chicken breasts
  • 2 ounce luke’s hazelnut dukkah
  • 1/4 cup extra virgin olive oil
  • 2 1/4 pound hazelnuts
  • 1 pound sesame seeds
  • 7 ounce coriander seeds
  • 3 ounce sumac
  • 7 ounce cumin seeds
  • 2 ounce mustard seeds
  • 1 3/4 ounce fennel seeds
  • 1 3/4 ounce sea salt
  • 2 teaspoon ground chilli
  • 2 teaspoon ground black pepper
  • 1 cup dried chick peas (soaked overnight and simmered for 1 hour next day) or
  • 1 cup tin (16 oz) drained and rinsed chick peas
  • 1/2 bunch fresh washed spinach leaves, roughly broken up into small pieces
  • 3 1/2 ounce mixed lettuce leaves (radicchio, mesclun, coz, butter lettuce, etc.), also torn up into smaller pieces
  • 1 ounce red onion, finely sliced
  • 1 ounce large peeled and diced fresh tomato
  • 2 tablespoon fresh chopped mint
  • 1 tablespoon fresh mango sliced
  • 1/4 cup extra virgin olive oil
  • 2 cup large crushed cloves of garlic
  • 1 teaspoon lime or lemon juice
  • 1 teaspoon sugar
  • 2 teaspoon dijon mustard

Preparation

Baking Directions:

First slice each chicken breast into nice medallions on a angle, about 4-5 slices from each breast.

Place all the Dukkah onto a tray or plate, then coat each chicken slice in the Dukkah spice, pressing each medallion firmly to ensure each piece is well coated.

Pan-fry these medallions in olive oil until nicely browned and cooked through.

Drain on absorbent paper and keep warm.

To make dressing (can be made well in advance)Place the crushed garlic into bowl with mustard, add mustard, sugar.

Whisk in the lemon/lime juice and vinegar, then slowly whisk in extra-virgin olive oil.

Check seasoning.

To make salad Place the torn spinach and lettuce leaves, diced tomatoes, sliced red onions, chickpeas and chopped mint into large bowl and toss together.

Nicely arrange the sliced mangoes on top, then arrange the warm chicken medallions on top, then drizzle the dressing on top.

Serve with flat warm pita bread.

Recipe Tags

AmericanEasy
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