One of the lesser-known names on the daytime menu at The Broadsheet Restaurant is The Grain Store, which has contributed two dishes. When this cider-poached chicken arrives from the kitchen, it looks like a colourful garden on a plate. It’s a firm lunchtime favourite. This is the kind of fresh, healthy lunch you could eat every day. We wanted to make sure that when the restaurant closes (next week), we could still get our hands on it. So here’s how to make it at home.

Serves 4

Cider poached chicken

600g organic chicken breast
1 teaspoon salt
40ml cider
40ml apple juice
1tsp oregano
10g honey
1 teaspoon sugar
Juice from 1 lemon

Pick the oregano and chiffonade (cut into long, thin strips) the leafs. Then add all ingredients and mix well. Slice the chicken breast in fine strips and marinate. Split the chicken into portions of 120g each. Cook the chicken in a low oven, 80°C for 12 minutes or until cooked, then set aside.

Pickled pumpkin

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1/2 large butternut pumpkin
120ml white vinegar
80ml water
3 tbsps sugar
1 bay leaf
½tsp thyme
½tsp black peppercorns
¼tsp coriander seeds

Combine all ingredients in a pot and bring to a boil. Then turn off the heat and let it infuse for an hour and strain the pickle. Dice the pumpkin in cubes. Marinate the pumpkin in the pickle for an hour, then place on a tray and roast at 80°C for 20 minutes or until just cooked.

Spiced cauliflower and spice mix

1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground turmeric
1 teaspoon fennel seeds

Take 4 cauliflowers and cut in large florets and season with 2 tablespoons of spice mix and a pinch of salt and sugar. Evenly spread on oven trays and roast at 210°C for 9 minutes or until just cooked.

Mandarin dressing

80ml mandarin juice
10ml sherry vinegar
A pinch of salt
A few pink peppercorns
120ml olive oil

Put all the ingredients, except the oil, into a bar blender and blitz until the pink peppercorns are crushed up. Then slowly add the olive oil until the mixture is emulsified.

Plating up

1 (approximately 140g) portion of cider-poached chicken
60g spiced cauliflower
60g pickled pumpkin
30g fresh blanched peas
100g salad mix (combination of witlof, redlof, radicchio, mint, parsley)
The zest of 1/8 of a lime
¼ of a zucchini, cut in ribbons
10ml mandarin pink peppercorn dressing

10g crispy quinoa

Heat up the chicken, spiced cauliflower, and pumpkin, then combine with the rest of the ingredients and dress with the dressing. Plate up in a large salad bowl.

The Broadsheet Restaurant is open at 166 Gertrude Street until August 2.