Chicken Skewers with Sweet Potato and Radish Salad

For the chicken skewers with sweet potato and radish salad, first scald the couscous with twice the amount of boiling water and let it sit, covered, for about 15 minutes.

Wash, peel and slice the sweet potatoes. Slowly fry them in a coated pan with a little oil until they are soft, turning occasionally.

Clean and wash the romanesco, cut into florets and blanch in boiling salted water for about 4 minutes until firm to the bite. Rinse and drain.

Clean the radishes, wash and cut into fine sticks or grate. Wash and pat dry the herbs and flowers, if using.

Place the couscous on plates. Place the romanesco, sweet potatoes, radishes and herbs next to it. Mix a dressing of lemon juice, salt, pepper and mustard and whisk in the olive oil. Drizzle over the salad. Place the olives on top.

Blanch the pea pods in boiling salted water for 3 minutes, rinse, drain, pull up one side of the pod and place the pods next to the salad. Place a blob of cottage cheese next to it and grind over it with salt and pepper.

For the meat, mix the oil with lemon juice, salt, PFeffer and curry. Rinse the chicken, pat dry and cut into thin slices, plating as needed. Thread onto wooden skewers and brush with the seasoning marinade. In a coated skillet, fry in the oil (or on the grill) over medium heat until golden brown on all sides, 3-4 minutes. Next to the salad pl

Preparation Tip:

Of course, the chicken skewers can be served with sweet potato and radish salad with vegetables according to taste and season.

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