Recipe by Ivonne Nathan of Forchefs

Ingredients:

For the quince aioli

• 250g cooked quince
• 1 tbsp lemon juice
• 2 cloves garlic
• 150ml olive oil

For the salad

• 2 chicken breasts
• 280g chestnuts
• 2 bacon rashers sliced
• 1 Shallot, sliced thinly
• 1 silverbeet
• ¼ cup chopped fresh parsley
• Virgin olive oil
• 1 tbsp lemon juice

Method:

Blend garlic, quince & lemon juice together using a hand blender. Whilst still running drizzle in olive oil.