Preparations: 

Breast fillet:

Cook the breast fillet by roasting it on a pan for 8-10 minutes on each side, depending on the size and thickness of the fillet. The chicken is done when the meat is with throughout. 

Broccoli blueberry salad:

Cut the broccoli into small bouquets and place them in a colander. Drizzle with boiling water and let them drip off. Cut the spinach into smaller pieces. Mix broccoli and spinach and place it in a dish. Cut cantaloupe melon into small pieces or make small balls. Spread melon, raspberry, blueberry and pistachio seeds over the salad. Crumble the feta at the end.

Dressing:

Stir Greek yogurt with mayonnaise, white wine vinegar, fresh dill and salt.

Carrots:

Split the carrots lengthwise and brush with oil. Grill the carrots over high heat until slightly browned. Take them off the heat and sprinkle with salt and chopped parsley.

Rye bread bruschetta:

Cut red onions into thin boats and put them in a small glass. Boil white wine vinegar, water, sugar and salt and pour the layer over the red onions. Let the red onions cool in the layer in the fridge before serving, min. 30 min., Preferably more (can be made one or more days in advance and stored refrigerated). Cut rye bread into slices e.g. round. Roast the slices on the grill or on a dry pan until crisp. Mash avocado with lemon juice and salt and put the mash on the bread slices. Garnish with freshly ground black pepper and pickled red onions.