Sesame chicken balls and watercress salad recipe
 Take your chicken salad to the next level with delicious sesame and chicken balls. This makes a good post workout meal. 200g/7oz skinless chicken breast (or use turkey or white fish)½ tsp salt1 free-range egg yolk 100ml/3½fl oz double creamvegetable oil, for deep frying50g/1¾oz sesame seeds50g/1¾oz black sesame seeds50g/1¾oz sunflower seeds 200g/7oz skinless chicken breast (or use turkey or white fish) ½ tsp salt 1 free-range egg yolk 100ml/3½fl oz double cream vegetable oil, for deep frying 50g/1¾oz sesame seeds 50g/1¾oz black sesame seeds 50g/1¾oz sunflower seeds 80g/2¾oz watercress (or rocket)1 tsp French mustard1 lemon, zest and juice½ garlic clove, finely chopped or grated100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress (or rocket) 1 tsp French mustard 1 lemon, zest and juice ½ garlic clove, finely chopped or grated 100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered Method To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper.To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste.To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. Divide the remaining salad between plates, top with the leaves and chicken balls.