75g smoked chicken
1 Tablespoon mayo
1 teaspoon Seeded Mustard
1 teaspoon lemon juice
1/2 spring onion, diced
1 Tablespoon dill chopped (more or less wether u like it)
25g pine nuts, toasted
Parmesan Cheese Cups
1 1/2 Cups Parmesan Cheese, grated
Mix all the chicken salad ingredients together and put in the fridge to cool.
To make the parmesan cups preheat oven to 200'c. Line a baking tray with baking paper. Spoon 2 Tablespoon piles of grated parmesan on the baking paper lined tray. Make sure that the mounds are at least 5cm apart. Flatten the parmesan mounds out to form circles approximately 6cm wide in size.
Place the baking tray in the oven and bake for 5 minutes until parmesan begins to bubble and turn golden in colour
Remove from the oven and working really quickly, peel each circle off of the tray and press over the top of a muffin tray to create a cup.
If the parmesan circles begin to harden and becomes difficult to shape place them back in the oven for another 30 seconds to make them soft and pliable again (they go hard quite quickly).
Repeat with the remainder of the parmesan. This should make approximately 8 parmesan cups.