Composition on the Plate

Ingredients

• 600 g chicken breast
• 600 g waxy potatoes
• 2 medium cooked beets
• 1 large zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 100 ml heavy cream
• 1 egg
• 2 cloves garlic
• 2 tbsp olive oil
• salt and pepper to taste
• fresh parsley (optional, for garnish)

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes and cut into thin slices. Parboil for 5 minutes in salted water, drain.
3. Mix the potato slices with cream, beaten egg, 1 pressed garlic clove, salt, and pepper. Place in a small baking dish and bake for 25 minutes until golden and firm. Let cool and cut into neat rectangles.
4. Cut the beetroot, zucchini, chicken breast, red and yellow bell pepper into rectangular strips or blocks of equal width.
5. Heat olive oil in a frying pan. Fry the chicken blocks until browned and cooked through with salt, pepper, and the other pressed garlic clove.
6. Briefly fry the zucchini in the same pan until just tender. Keep the colors bright.
7. Arrange the plate strictly: place blocks of potato gratin, chicken, beetroot, zucchini, red and yellow bell pepper in a rectangular grid, with the blocks touching, to form a Mondrian composition.
8. Finish with some finely chopped parsley along the edges for a solemn accent, if desired.

Serving notes

• Serve on a large, white, rectangular plate for maximum Mondrian effect.
• Place the blocks tightly together, with no gaps, for the best look.
• Let everyone choose their own 'composition' when serving.