Chargrilled chicken kebab with honey and grain mustard

(For 12 canapes)

• 2 punnets Mustard Cress
• 1 chicken filet
• 1 tsp old grain mustard
• 1 tsp liquid honey
• 1 tbsp olive oil
• a couple of pinches dried rose petal

• Before you start, you’ll need to soak a dozen of small bamboo skewers in cold water (it will avoid them from burning on the grill later).
• Cut the chicken filet into 12 regular strips and arrange each strip on a bamboo skewer to make the kebab. 
• Mix the honey and grain mustard in a little bowl, ready to use. 
• Brush the kebab with the olive oil, them cook them on a hot grill on the stove. 
• Once cooked, brush the honey and mustard mix on each one and toss them in the freshly cut Mustard Cress. 
• Serve them hot with a few dried roses petal. 

Recipe: Franck Pontais