Henderl Apple Salad with Passion Fruit Mayo

Season the chicken breasts with salt, pepper and the grated lemon peel, roast them in hot Íl for 2 to 3 min per side, then wrap them in aluminum foil and post-cook. Stir egg yolks with salt, pepper and juice of one lemon, add oil while stirring continuously, first drop by drop, then in a thin stream. Stir mayo through with yogurt, season carefully with cayenne. Peel apple and cut into cubes (see reader’s letters p. 8/9), fold into mayo. Cut open passion fruit and scrape out the insides. Mix two-thirds of it into the mayo. Cut the cooled chicken fillets into bite-sized pieces, mix with the mayo, toss through.

Season to taste and serve, garnish with the remaining passion fruit seeds and watercress leaves.

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