- 4 hamburger buns
- 2 chicken breasts
- 250 g raw beetroot
- 1 orange
- 1 lime
- 8 sprigs of flat parsley
- 2 cloves garlic
- 1 red pepper
- 1/2 cucumber
- 1 red onion
- Some green salad leaves
- 250 g yoghurt
- ras el hanout
- olive oil
- salt pepper
Heat 1 tbsp. olive oil in a frying pan. Brown the chicken breasts. Salt and pepper to taste. As soon as they color, sprinkle with 2 tbsp. Ras el Hanout coffee.
Let them brown for another 5 minutes, then cut in half to obtain 4 pieces.Reserve.
Squeeze the juice of lemon and orange into two separate bowls.
Peel the beetroot and grated it on a large grater.
Place in a bowl and sprinkle with half of the citrus juices.
Mix and let stand for 10 min.
In a bowl, mix the yogurt and 4 tbsp. lemon juice.
Peel the garlic and chop it, then add to the yoghurt. Salt, pepper and mix.
Remove the parsley. Cut the cucumber into long thin slices with mandolin. Peel and slice the onion. Cut the chili into slices.
Cut the bread in 2 and toast in the toaster.
At the end, spread 4 halves of bread with the yoghurt mixture.
Drain the beet in a fine colander.
Spread it over the yogurt, add a salad leaf, parsley, a piece of chicken, a few slices of onion, chilli and cucumber strips.
Cover with the remaining 4 halves of bread and enjoy.