Chicken Nuggets with Pickle Mayo Dip

Chicken Nuggets

• 100 g dried lentils
• 25 g toasted sesame seeds
• 60 g cornflakes, vegan and gluten free (see tip)
• ½ tsp sweet paprika
• 4 pinches fine sea salt
• 2 pinches ground black pepper
• 2 garlic cloves
• 50 g onions, quartered
• 5 - 6 sprigs fresh parsley, leaves only, to taste
• 350 g chicken thighs, boneless and skinless, diced (3 cm)
• 120 g soy yoghurt

Pickle Mayo Dip

• 350 g sunflower oil
• 10 g pickled gherkins, cut in pieces
• 20 g pitted black olives
• 10 g pickled pearl onions
• 10 g pickled capers
• 40 g roasted red peppers, preserved, cut in pieces
• 1 garlic clove
• 100 g soya milk
• 20 g Dijon mustard
• 2 pinches fine sea salt