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.