Author Nicola Feuilherade   |  December 20, 2017

Debora Vitalo and Erin Lee – two students from the Johannesburg Campus Culinary Club had a recent cook off using Mediterranean Deli ingredients. Both plates were so evenly matched that it was declared a draw.

Erin Lee made a Summer Citrus Chicken and Couscous Salad (recipe below). Debora Vitalo’s Pickled Pink (Chicken Roulade served with Pickled veg and couscous) recipe can be found here


Med Deli Products:

For the Chicken:

  • 1 Chicken breast
  • Halloumi cheese
  • Sundried tomato pesto (Mediterranean Delicacies)
  • ½ Red bell pepper
  • ½ Onion
  • 1 Carrot
  • ½ Red onion
  • Tahini (Mediterranean Delicacies)
  • Danish Style Feta Cheese (Mediterranean Delicacies)
  • Seasoning (Salt and Pepper)
  • Artichoke (Mediterranean Delicacies)

For the pickled Veg

  • 100g Carrots
  • 100g Beetroots
  • 100g Red Onions
  • 1 tub Pickled Artichoke (Mediterranean Delicacies)
  • 50ml Red Wine Vinegar
  • 50ml Balsamic Vinegar
  • 50ml Lemon Juice

Method for the chicken

Flatten Chicken with a meat mallet, season and rub with Tahini and set aside.
Dice the haloumi cheese into even slices and set aside.
Dice the onion and pepper into similar shape and size.
Sauté the vegetables over medium heat and once lightly cooked, take off the heat.
Add sun-dried tomato pesto to taste.
Pan fry the haloumi cheese and add to the sundried tomato mix
Fill the chicken breast with the sundried tomato and roulade. Wrap with clingwrap and place in the fridge to cool and set its shape.
Once it has cooled, sear in a hot pan with a little bit of olive oil to brown (this shouldn’t take too long)
Pop into the oven at 180 degrees Celsius and allow to cook through in the oven.

Method for the couscous

Season the Stock and bring it boil, as it is boiling add in your couscous and turn off the heat and let it cook with steam. Once it is cooked, scrape with a fork to break up.

Method for the pickled Veg

Slice the onion and carrot into thin slices or ribbons and place in a bowl.
Do the above for the beetroot too, however the beetroot must be placed in a different bowl to avoid colouring the other vegetables.
Add the vinegars and lemon juice cover and place aside to pickle.
Once all elements are ready, plate as desired. Garnish with pickled veg, preserved artichoke hearts and cavi-art(Mediterranean deli)
Dress the plate with some of the pickling liquid from the artichokes and the beetroot for colour and flavour.

Be sure to attend our next Open Day. If you want to know more about our Culinary Art programmes you can find more information here.