Ebly salad with chicken breast and persimmon

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 1 tsp garam masala, ras al hanout, or similar.
• Salt
• 2 tbsp oil for frying
• 125 g soft wheat, e.g. Ebly
• 1 large persimmon
• 3 stalk(s) spring onions, including the white part
• ½ small orange(s), squeezed
• 2 tbsp hazelnut oil
• 2 tbsp Balsamic vinegar bianco
• n. B. Salt
• n. B. Pepper, mixed, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Dice the meat, mix well with the spice mix and a little salt, and let it sit for a while. Fry in hot oil, transfer to a plate, and let it cool. Prepare the soft wheat flour according to the package instructions and let it cool. Combine all the dressing ingredients in a shaker and mix well. Peel and dice the persimmons, and finely slice the spring onions. Place the persimmons and meat in a bowl and mix well with the dressing. Let the salad sit for about an hour, or longer if desired, stirring occasionally. Season to taste before serving.