Grilled meal salad with Beemster Belegen

Main course. 2 persons. Preparation 20 min.

Ingredients

• ½ tsp ground cumin seeds
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 300 g chicken breast tenderloins
• 1 green bell pepper
• ½ zucchini
• 1 head of baby romaine
• 2 tbsp mayonnaise
• 1 tsp tabasco chipotle
• 80 g Beemster Belegen, shaved thin and small

Kitchen Stuff

• Grill pan

Prepare

1. Mix the cumin seeds and smoked paprika with the olive oil and mix through the chicken breasts. Sprinkle with salt and pepper.
2. Heat the grill pan without oil or butter and grill the chicken breasts for about 5 min until done. Turn halfway through.
3. Meanwhile, remove the stem end of the bell bell pepper, remove the seeds and cut the flesh lengthwise into strips 2 cm wide. Cut the zucchini into ½-inch-thick slices. Cut the lettuce lengthwise into 4 wedges, leaving the stem attached.
4. Remove the chicken from the grill pan and keep warm under aluminum foil. Grill the vegetables in parts on the grill for 4 min. Turn halfway through.
5. Mix the mayonnaise and Tabasco with 1 tsp water to make a dressing. Divide the lettuce first and then the vegetables and chicken breast between 2 plates. Drizzle with the dressing and sprinkle with the Beemster cheese.

Looking for other recipe inspiration? Then quickly visit our recipe page.