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(Serves 4 people)
Tomatoes (sliced, 3-4 slices per person)
1 Garlic clove (sliced)
1/4 Cup E V olive oil
PEA & MINT PESTO
1 Cup fresh peas
1/4 Cup fresh mint leaves
1 Garlic clove
1/4 Cup parmesan cheese
30g Pine nuts
1/3 Cup olive oil
Chicken Tenderloin (120g per person)
Smoked Gouda (60g per person)
To a bowl, add tomatoes and garlic, followed by salt and pepper.
Next add a drizzle of extra virgin olive oil. Mix well and set aside.
For Pea & Mint Pesto
Add peas to a blender, followed by fesh mint, garlic parmesan cheese and pine nuts.
Turn the blender on and gradually add in olive oil until the desired consistency is reached. Set aside.
Season chicken with salt and add a drizzle of olive oil. Place in a hot pan and cook.
Once the chicken is cooked, leave to rest.
Once slightly cooled, cut it into bite-sized pieces.
Cut panini bread into two halves. Spread pesto over the lower half, place tomato slices, chicken pieces and slices of smoked gouda. Cover with the other half and grill.
© STEVEN DOLBY