Ingredients
- Flensted Curry Potato Salad
- Chicken Breast
- Bacon
- Cress
- Diced Apple
- Pomegranate Seeds
- Cauliflower
Preparation
- Preheat the oven to 200 degrees Celsius.
- Spread the bacon on a baking sheet lined with parchment paper and cook until golden brown and crispy, about 6-8 minutes.
- Sear the chicken breast on a hot grill pan for about 6-8 minutes per side. Let the chicken rest for about 5 minutes after cooking.
- Cut the cauliflower into small florets.
Serving suggestion
- Cut the chicken into your desired size and mix it with the potato salad and cauliflower florets. Season with salt and pepper to taste.
- Arrange in a bowl or on a platter.
- Crumble the crispy bacon to your desired size and sprinkle it on top.
- Garnish the finished dish with cress.
