Vannella Cheese | Recipe

Ingredients

• 1.5kg Free Range Chicken, butterflied
• 1 cup Vannella Cheese Buffalo Yogurt
• 1 Lemon, zest and juice
• 1 tsp Sea Salt
• 1 Tbsp Dijon Mustard
• 2 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
• Freshly ground Black Pepper
• 6 Garlic cloves, peeled and halved lengthways
• 1 Leek, cut to 10 cm lengths, sliced into 1 cm strips, rinsed well
• ½ bunch Fresh Oregano (about 4–5 stems), leaves picked
• 2 cups Long Grain Rice, rinsed
• 1 Tbsp Chicken Stock Powder
• 2 cups Water
• A handful of seasonal spring vegetables like Broccolini, Asparagus, Peas.
• Butter, salt, and pepper, to serve