FRIJE

Instructions

• 1.   For the salad:
  Preheat the oven to 180 degrees Celsius. Cut the potimarron into small cubes and arrange them on a baking sheet. Add salt, pepper, smoked paprika, Espelette pepper, garlic powder, and bake for about fifteen minutes. After 10 minutes of cooking, add some cherry tomatoes to the same baking sheet.
• 2.   Finally, on a plate, place a bed of mesclun salad. Add the grilled vegetables, half an avocado diced, finely chopped sun-dried tomatoes, and season with salt and pepper.
• 3.   For the bruschettas:
  Cut the 200g of cherry tomatoes into quarters and the artichokes into small pieces. Squeeze a clove of garlic, add salt and pepper.
• 4.   Brush your chicken fillets with olive oil. Add the tomato-artichoke mixture, then thin slices of mozzarella and bake in a preheated oven at 180 degrees Celsius for about ten minutes.
• 5.   For the basil yogurt sauce:
  Add the yogurt, basil, shallot, and mix. Add the pressed garlic clove. It should have a homogeneous consistency.
• 6.   To serve:
  Place the chicken, cherry tomato, and artichoke bruschettas next to your mesclun salad and vegetables. Then, drizzle the yogurt sauce over everything.

Nutritional information *