Sesame chicken balls and watercress salad

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Divide the remaining salad between plates, top with the leaves and chicken balls.