- 2 chicken breasts
- 3 tablespoons of oil
- 1 clove of garlic
- your favourite herbs chopped up for the marinade
- 1 whole cauliflower
- 1 onion
- 6 tablespoons of cream cheese
- 50 g grated cheddar cheese
- Salt and pepper
- 4 tablespoons of OLE! capers in oil
- beet sprouts
- baked potatoes
Cut the meat into smaller pieces and combine with oil, garlic, and spices.
Dice the onion and split the cauliflower into individual curds. Cook the cauliflower al dente in salted water (for around 7 minutes). Combine with onion, cream cheese, grated cheese, garlic, and spices. Add a teaspoon of oil from the caper jar and set aside.
Fry the meat with the marinade sauce until it starts to turn brown.
Arrange the sprouts, meat, and puree with capers on a plater.