Directions

To make the kimchi: Wash the cauliflower leaves and cut into strips roughly 2 cm wide; cut the thick leaf veins flat. Sprinkle the leaves with salt and leave to steep for 2 hours in a covered bowl containing 1 litre of water. Remove the cauliflower leaves from the water and set the water aside; rinse the cauliflower leaves with clean water. Drain the leaves. Peel and finely chop the garlic and ginger.

 

Wash and clean the spring onions and carrots; slice the onions into rings and grate the carrots coarsely. Slice the sheet of nori thinly. Mix all the above ingredients with the rice syrup, soya sauce and Korean paprika in a bowl and knead together well.

 

Pour the cauliflower leaf mixture into a clean jar and press down firmly. Pour over the salted water that you had set aside until all the ingredients are completely covered (if necessary, weigh down the mixture with a heavy glass lid). Cover the jar and leave to ferment in a warm place for 2 to 3 days. After that, keep it in the refrigerator.

 

To make the bowl: Rinse the quinoa, cover with water and boil for 8 minutes. Allow to swell for a further 5 minutes. Rub the chicken breast fillets with salt, pepper and some paprika and fry on a pan in hot oil for about 4 minutes on each side. Cover the pan and cook for another 5 minutes.

 

Cut the avocados in half, remove the stone and peel. Slice the avocados thinly. Slice the pineapple and cook the slices in a griddle pan for about 2 minutes on each side. Chop up the pineapple. Finely dice the mango.

 

Season the cooked quinoa with sweet rice vinegar and salt and divide among the bowls. Arrange slices of chicken breast, avocado, pineapple and kimchi on top. Drizzle with the kimchi stock and the juices of the chicken and sprinkle chopped coriander and diced mango on top.

 

Tip: Keep the rest of the kimchi in the refrigerator.

 

Everything’s kimchi, isn’t it?

 

Your Dole team