Entremont Organic Emmental cheese salad bowl
Ingredient for 1 serve
- 70 g of bulgur (1 glass)
- 2 tablespoons Balsamic Vinegar
- 20 g Olive oil
- 2 tablespoons honey
- 1 chicken breast
- 10 g lamb's lettuce
- ½ avocado, 1 /2 lemon
- 10 cherry tomatoes
- 1 portion of Organic Emmental cheese
- 3 tablespoons Olive oil
- 1 teaspoon Balsamic vinegar
- 1/2 lemon (juice)
Mix all the marinade ingredients in a bowl.
Place the chicken in the marinade. Cover with cling film and put in the fridge for 2 hours.
Heat 2 large glasses of salted water in a saucepan (use the same glass used to measure out the bulgur). When the water comes to the boil add the bulgur. Once all the water has been absorbed, remove from heat.
Cut the Emmental into cubes. Set aside.
Cut the cherry tomatoes in half. Set aside.
Finely chop the spring onion.
Peel the avocado and cut into strips. Pour the lemon juice over them and set aside.
Put the chicken and marinade in a pan and cook for 6 minutes on either side over a medium heat. Cover the pan. Leave to cool and then cut into strips.
Arrange your salad to your liking. Start with a layer of bulgur, then cherry tomato halves, chopped onion, sliced avocado, chicken, and Emmental cheese. Serve with a salad dressing.
Crédit photo : Stéphanie Iguna @LaFoodFactory
'STEPH A TABLE' TUTORIAL
WITH MARTIN FOURCADE