Spanish Chicken Burger With Salsa Verde

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 3 white potatoes
• Vegetable oil
• 5g parsley
• 15g capers
• 15ml white wine vinegar
• 5.5g Dijon mustard
• 1 bell or romano pepper
• 1tsp ground oregano
• 1 tsp smoked paprika
• 20g pea shoots
• 2 x 125g chicken breast fillets
• 2 ciabatta rolls
• 30ml mayonnaise
• Salt to taste

METHOD

1. Preheat the oven to 220°C / 200°C (fan) / 425°F / Gas 7. Cut the potatoes (skins on) into chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30min or until golden and crisp.
2. Whilst the chips are cooking, chop the parsley finely, including the stalks. Chop the capers finely.
3. Combine the chopped parsley and capers with the white wine vinegar, Dijon mustard and 2tbsp olive oil. Season with a pinch of salt and mix thoroughly – this is your salsa verde.
4. 4 Deseed the pepper and cut into thin strips. Add the sliced pepper to a separate baking tray and set aside.
5. Add the smoked paprika and ground parsley to a plate with a generous pinch of salt and pepper and mix it all together. Bash the chicken breasts with a rolling pin to flatten them slightly. Turn the chicken breasts in the spices several times until they’re fully coated.
6. Add the spiced chicken breasts to the tray with the pepper and drizzle everything with olive oil. Put the tray in the oven for 15 min or until the peppers have softened and the chicken is cooked through (no pink meat!)
7. Once everything’s almost cooked, add the ciabatta rolls to the oven for 5min or until hot and crusty. Once done, carefully slice them in half
8. Wash the pea shoots, then pat them dry with kitchen paper
9. Fill each ciabatta roll with some mayo, salsa verde and a spiced chicken breast. Toss the roasted pepper through the pea shoots and serve to the side with the chips. Drizzle any remaining salsa verde over the salad

Enjoy!