|4||chicken breast fillets|
|1 tsp||Dijon mustard|
|1||garlic — cloves|
|1/2 tsp||dried chilli flakes|
|200 g||green beans — trimmed|
|200 g||asparagus — trimmed|
|200 g||broccoli — tender stem|
|8||bacon — rashers|
|2 tsp||brown sugar|
|250 g||salad greens|
|tomatoes — heirloom, sliced|
|parmesan — shavings|
Lightly score the chicken and place in a large dish. Mix the marinade ingredients and pour two thirds of it to the chicken. Cover in cling wrap and marinate in the fridge for 2 hours or more.
Heat the oil in a large pan and cook the marinated chicken fillets for about 4 minutes on each side until cooked.
Remove from heat and pour the pan juices over. Cover with foil and rest or 5 minutes. Cut into slices.
For the bacon bundles, wrap 4 green beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, securing one side with toothpicks.
Repeat with the remaining beans, asparagus, broccoli and bacon. Sprinkle the bundles with the sugar and drizzle with soy sauce.
Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often.
Shave over parmesan.
Drizzle with the reserved soy, honey and mustard dressing.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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