 Ingredients, serves, 4
2 boiled chicken breasts 1/2 cup organic or home made mayonnaise 3 tablespoons freshly squeezed lemon juice 2 inner celery stalks and leaves, finely chopped 2 tablespoons chopped fresh parsley leaves 2 tablespoon chopped fresh spring onions 2 tablespoon chopped fresh chives Salt and freshly chopped chili pepper 4 rolls, split (you can also lightly toast them) EVO oil, for brushing Lettuce or any other salad of your choice Grated carrots Lemon juice Remove the meat from the chicken bones if any, chopping any large chunks into bite-size pieces. In a bowl, combine the chicken meat, mayonnaise, lemon juice, celery, parsley, chives, spring onions, and salt and chili to taste. Place the chicken salad in refrigerator for 5 to 10 min. to absorb the flavorings. Brush cut sides of the rolls with olive oil, put some lettuce leaves and grated carrots and fill with the chicken salad, squeeze some fresh lemon on it and serve.
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 Fresh salmon
EVO oil Ibiza salt Freshly ground black pepper For the sauce 1 teaspoon organic mayonnaise Chives, Spring onions, parsley, chili flakes – all chopped 1 tablespoon, Soy sauce The juice of half a lemon 1 brioche roll Fresh lettuce or any other salad of your choice Some parsley leaves For the salmon: bake it at 180° until cooked, rub it firstly with salt and pepper to taste Remove to a plate and allow resting for 5 minutes For the sauce: put the mayonnaise, all herbs, lemon, soy sauce, salt and pepper To assemble the sandwich, slice the roll crosswise, spread a tablespoon of the sauce on one side of the roll, the rest add it to the salmon that you coarsely chopped. Put some lettuce leaves on the half of the roll, and then the salmon: add the chili flakes. Makes two lines with the soy sauce on the other half of the roll and serve immediately. |
AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. 
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