Chicken leg, beet purée, peach salad, tomato and buffalo mozzarella

Ingredients (2 servings)

• 1 bag of beet puree Épurée
• 4 chicken or guinea fowl legs

Salad

• 3 peaches cut into quarters
• 1 red onion, finely chopped or French shallot
• 4 tomatoes, quartered
• 1 Buffala mozzarella
• ¼ cup chopped basil
• Olive oil
• Salt and pepper

Marinade

• 30 mL (2 tbsp.) Cajun
• 15 mL (1 tbsp.) paprika
• 15 mL (1 tbsp.) olive oil
• 10 mL (2 tsp.) butter
• 15 mL (1 tbsp.) lime juice
• 2 sprigs of rosemary
• Salt and pepper