“Mustard-Marinated” Grilled Chicken with Green Salad

Ingredients:

• 500 g chicken thigh fillet
• 500 g chicken breast fillet
• 1 large yogurt (for marinade)
• 2 tbsp Grapoila mustard seed flour (for marinade)
• 1 tbsp Grapoila mustard seed oil (for marinade)
• 1 sprig oregano (for marinade)
• ground pepper (for marinade)
• 1 heaping tbsp salt (for marinade)
• 0.5 dl Grapoila rapeseed oil (for marinade)
• 2 handfuls arugula (for salad)
• mixed salad greens (for salad)
• 1 tbsp apple cider vinegar (for salad)
• 2 tbsp Grapoila pumpkin seed oil (for salad)
• 2 tbsp Grapoila mustard seed oil (for salad)
• 2 pinches salt (for salad)
• sesame seeds (for salad)
• fresh herbs (basil, parsley) (for salad)

Preparation:

For the marinade, mix the mustard seed flour and mustard seed oil into the yogurt, add chopped oregano, salt, and pepper, then coat the chicken breast slices and thigh pieces in the marinade. Marinate the meat for at least 1 hour, but preferably overnight in the fridge. Heat some rapeseed oil in a pan and cook the chicken until golden brown.

Chop the salad greens and arugula, and finely chop the fresh herbs. For the dressing, mix apple cider vinegar, pumpkin seed oil, mustard seed oil, and salt to taste in a small bowl. Drizzle the dressing over the green salad served alongside the chicken. Finally, sprinkle some sesame seeds over both the chicken and salad.

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