Mustard marinated grilled chicken with green salad
Mix the yogurt, the mustard seed flour, the mustard seed oil, and the chopped oregano then add some salt and pepper to prepare the marinade. Roll the chicken breast slices and the chicken legs into the marinade and let them marinate for at least an hour - but it's even better if you leave them in the fridge overnight. Heat some rapeseed oil in a pan fry the chicken until golden brown.
Cut the salad and the arugula, chop the herbs, and mix together. To prepare the dressing, mix the apple vinegar, the pumpkin seed oil, and the mustard seed oil, add some salt to taste then pour it over the salad. Sprinkle some sesame seeds over the salad and the meat as well before serving.