Ingredients
250 grams skinless chicken breast
1 medium sweet potato, peeled & thinly sliced
1 pear, cored and cut into eighths
1 red pepper cut into flat strips
2 large handfuls rocket |
10-12 toasted hazelnuts, lightly chopped
2 cloves garlic, crushed
Juice 1 lemon
1 teaspoon honey
4 tablespoons balsamic vinegar |
Method
1. Mix ½ lemon juice, 1 garlic clove, ½ teaspoon honey and 2 tablespoons balsamic together.
Cut chicken into medium size pieces and put in marinade.
2. Place potato, pepper (skin side up) and pear on lightly oiled baking tray. Place under hot grill,
brown both sides of pear and potato slices and char grill pepper skin. Set aside to cool.
(put red pepper in brown paper bag, easier to take skin off).
3. Cook chicken in non-stick fry pan; will take about 3-4 minutes a side. Set aside to cool.
4. Take skin off pepper and cut into small strips.
5. Whisk rest of lemon juice, honey and balsamic together for dressing. Cut chicken into small pieces.
6. Put a handful of rocket on each plate, top with chicken, potato, pepper, pear and hazelnuts,
drizzle dressing over top.
Bon Appetite! |
