I love this chicken dish on a hot day, as we have been having lately.
The very thin, grilled chicken breast with the sweetness of the fresh peas and the micro greens balance each other so well in flavour and texture.

• slice an organic chicken breast horizontally, into two peices
• put the meat between two sheets of greaseproof paper
• with a meat mallet gently beat them to make them thinner
• calculate 1 to 2 slice of chicken per person

• marinate them in olive oil and a little crushed garlic
• heat up a griddle and grill the chicken on both sides
• salt and pepper the chicken
• set aside and let cool

• in the meantime prepare the herbs and peas
• boil some freshly shelled peas until just tender, drain off the water, let them cool
• chop some fresh dill, Italian parsley, coriander, mint, chives and baby cavolo nero
• mix them all together and season with
• olive oil, lemon juice, salt and pepper

• snip of some micro herbs with your scissors

• on a serving plate put a layer of the peas and herb salad
• now arrange the chicken schnitzels on top of the greens
• cover with the rest of the salad, peas and micro herbs
• e voilá a most flavoursome and light lunch is ready