I made this dish as a way to practice creative food plating. Its a baked sliced chicken breast served over homemade romesco sauce.
The chicken is garnished with pickled green onions, cillantro, white pepper, pickled radish slices and light sesame seeds, with dabs of wasabi for dipping.
The vegetables are pickled julienned carrots, cherry tomato juliennes and charred julienned red pepper and brussel sprout.
Arranging the juliennes was the longest part by far, probably took about 5-10 mins to do the arrangement of the prepared vegetables. Arranging everything else only took about 1-2 minutes, quick since I keep my sauces in squeeze bottles.
To actually serve this during a meal you’d probably have to arrange the juliennes on a sheet tray earlier in the day and then just spatula them onto the plates during service.