Chicken and Crunchy Seasonal Vegetable Sticks

• 150 g carrots, cut into sticks
• 8 green asparagus, peeled and cut into 3 each
• 200 g chicken breasts, cut into sticks
• 1 individual pot plain yoghurt
• 100 ml sherry vinegar
• 1 bunch chives, chopped
• 4 tomatoes, cut into quarters
• 1 head iceberg lettuce, ready to use
• Salt and pepper

Place the carrots on the cooking tray and season.

Steam for 15 minutes with the main course and the dessert. After 8 minutes, open and add the asparagus and the chicken sticks. Close, push the Vitamin + booster button and continue cooking for 7 minutes.

Mix the yoghurt, vinegar, chives, salt and pepper. Allow the vegetables to cool and season.

Arrange a layer of lettuce on four plates, then add the various vegetable sticks and the quartered tomatoes.

Drizzle with the yoghurt dressing.