Instructions
Follow the steps and taste along the way.
Prepare the cauliflower and buckwheat
Preheat the oven to 220 °C. Break the cauliflower into small florets. Rinse the buckwheat and wash the orange; grate about 1 g of zest, squeeze out 30 ml of juice, and cut the remainder into small pieces.
Roast the cauliflower and cook the buckwheat
Toss the cauliflower with 10 ml of olive oil, the cumin, 0.8 g of salt, and the pepper. Spread it on a baking sheet and roast for 20–25 minutes, until tender and browned around the edges. Put the buckwheat in a saucepan with 240 ml of water and 0.6 g of salt. Bring to a boil, cover, and simmer over low heat for 12–15 minutes, until the water has been absorbed.
Sear the chicken breast
Pat the chicken breast dry and season it with the remaining 0.6 g of salt. Heat a skillet over medium-high heat, add the remaining 5 ml of oil, and cook the chicken for about 4–5 minutes per side, depending on its thickness. It should reach 74 °C in the center. Let it rest for 3 minutes, then slice.
Mix the orange dip
Stir the skyr together with the orange juice, zest, mustard, and finely chopped garlic. Chop the parsley and stir half of it into the dip.
Plate the dish
Divide the buckwheat between two plates, then add the roasted cauliflower and sliced chicken breast. Serve with the dip and orange pieces. Sprinkle with the remaining parsley.
