Avocado with Chicken Breast and King Prawn’.

Peel avocado, remove pit and cut into wedges. Season chicken breasts with iodized salt and pepper and sauté until juicy.

Clean radiccio and cut into strips.

Cut chicory into small pieces at the bottom and cut into slices.

Peel tomatoes, remove core, cut fillets.

Roast chicory in canola oil on both sides until golden.

Make a marinade with white wine, honey, balsamic vinegar, sprouting oil, iodized salt and pepper.

Rinse king prawns without shell, cut open at the back, remove intestines and fry briefly in hot rapeseed oil.

Cut chicken breasts into diagonal tranches.

Spread fried chicory evenly on plates, place radiccio on the back and place avocado slices on top.

Place tranches of chicken breasts on top of a king prawn and drizzle everything together with the marinade.

Serve with freshly baked baguette as a side dish.

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