( 5 Siniora Chicken Tenders )  

( 50g red bell peppers, cubed )  

( 50g yellow bell peppers, cubed )  

( 50g green bell peppers, cubed )  

( 40g onions, cubed )  

( 50g zucchini, cubed )  

( 70g green peas )  

( 80g carrots, julienned )  

( 70g potato, cubed )  

( 40g mustard )  

( 30g honey )  

( 10ml lemon juice )  

( 20ml olive oil )  

 

Heat the deep fryer to 180 degrees Celsius. Deep fry the chicken tenders until golden brown. In a bowl, marinate the vegetables with olive oil and seasoning and then put on wooden skewers. Grill the skewers. Steam the potatoes, green peas, and carrots. In a bowl, mix the mustard, lemon juice, honey, and seasoning together to make the dressing for the potato salad.