Sliced chicken breast cooked in a green tea scented steam served with a courgette salad with an orange, grapefruit and lime vinaigrette.
Place the water and the green tea into the bottom of a steam cooker and bring to a gentle simmer, allowing the tea infuse.
For the vinaigrette: zest the grapefruit, orange and the lime. Mix the three zests together and then whisk in the juice of the lime, salt, pepper and olive oil. Set aside until ready to serve.
Wash the herbs. Pick the chervil leaves and cut the chives into small pieces. Cut each chicken breast into 9 slices and season with yuzu salt and pepper. Sprinkle herbs on to each slice of chicken and then roll up the meat and secure with a skewer. Place the chicken in a steam basket and leave to cook for 6 minutes.
Cut the courgettes into half and then thinly slice on a mandolin.
Place a handful of courgette in the centre of each plate and drizzle the vinaigrette on top. Place 3 chicken rolls on top and serve immediately.
«Yuzu is a citrus fruit from East Asia. It has little flesh but lots of large seeds. It is quite tart in taste, similar to the acidity of grapefruits and mandarins.»