|2||sweet potatoes — scrubbed and cut into wedges|
|10 ml||olive oil|
|250 ml||orange juice|
|lemon — zest and juice|
|30 ml||sesame seeds — toasted|
|45 ml||canola oil|
|2||chicken breast fillets — halved|
|salt and freshly ground black pepper|
|100 g||mixed nuts|
|2,5 ml||dried chilli flakes|
|100 g||chevin goats milk cheese|
|herbs — chopped|
Preheat the oven to 180°C.
Grease a baking sheet with nonstick
Arrange the sweet potato wedges on the baking sheet, season with
salt and rub with the oil. Roast for about 35 minutes until soft.
2 Peel the
oranges, making sure you remove the pith. Then cut the peeled oranges into
segments between the membranes. Squeeze out the juice from the leftover membranes.
Add the juice from the membranes to the orange juice. Add the rest
of the dressing ingredients and mix well.
Season the chicken with
salt and pepper. Drizzle the oil over and roast in the preheated oven until
just done. Flake with a fork if you prefer. Spoon dressing over.
the nuts in the butter until slightly browned, add the sugar, salt and chilli
flakes and fry until caramelised. Remove from the pan.
6 TO FINISH
sweet potato wedges on a platter, put the chicken and cheese on top, sprinkle
the herbs over and pour dressing over. Sprinkle nuts on top.
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