Chicken galantine with dill yoghurt

Chicken galantine

• 150 g mixed peppers (e.g. red, green, yellow), cut in pieces
• 300 g chicken breast, skinless, boneless, cut in pieces (3-4 cm)
• 300 g chicken leg meat, skinless, boneless (from approx. 500 g chicken legs), cut in pieces
• 1 pinch ground black pepper
• 2 tsp vegetable salt, homemade,
• 500 g water

Dill yoghurt sauce

• 10 - 15 sprigs fresh dill, leaves only
• 1 garlic clove
• 300 g plain yoghurt
• 50 g mayonnaise
• 2 pinches salt