Devil's Wheel on the Plate

Ingredients

• 1 cucumber
• 8 radishes
• 2 red onions
• 400 g chicken breast
• 2 tbsp olive oil
• 1 lemon
• 1 red chili pepper
• 100 g arugula
• 1 tbsp capers
• 1 tbsp coarse mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• salt and pepper

Method

1. Slice the chicken breast into thin, long strips. Brush with 1 tbsp olive oil, salt, and pepper.
2. Grill the chicken strips in a grill pan until cooked and lightly browned. Let cool.
3. Slice the cucumber and radishes into thin rounds. Slice the red onions into thin rings.
4. Mix a dressing from 1 tbsp olive oil, lemon juice, mustard, honey, white wine vinegar, finely chopped chili, salt, and pepper.
5. On each plate, arrange alternating cucumber and radish slices in a circle to form a wheel. Place a tuft of arugula in the center and scatter onion rings and capers.
6. Roll half a grilled chicken strip per plate and lay it horizontally across the center of the wheel as a 'cycling short'.
7. Drizzle everything with the dressing.

Serving notes

• Serve on a large, flat plate so the wheel remains visible.
• Sprinkle extra chili for more tension.