Lemon thyme chicken with caperberry salsa

SERVES 4 PREP AND COOK TIME 50 MINUTES

4 (1kg) free-range chicken breast supreme (see Test Kitchen tip)

¼ cup (60ml) extra virgin olive oil 2 tablespoons fresh thyme leaves 1 tablespoon finely grated lemon rind 1 (750g) celeriac, peeled

2 large (360g) carrots

1 clove garlic, crushed

2 tablespoons white balsamic vinegar

½ cup (100g) roasted pepitas (pumpkin seeds)

¾ cup coarsely chopped fresh flatleaf parsley

2 tablespoons Greek-style yoghurt

¼ cup fresh flat-leaf parsley leaves, extra

¼ cup fresh thyme sprigs, extra

CAPERBERRY SALSA

1 cup (160g) caperberries 2 tablespoons olive oil

2 tablespoons lemon juice 1½ teaspoons dried pink peppercorns, crushed coarsely

1 Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2 Combine chicken, 1 tablespoon oil, thyme and rind in a large bowl; stand for 10 minutes.

3 Meanwhile, using a vegetable peeler, peel long thin ribbons from the celeriac and carrot (keep the centre core of each vegetable for another use). Place vegetable ribbons in a large bowl with garlic, vinegar, pepitas, chopped parsley and yoghurt; season. Stir to combine.

4 Heat a large frying pan over mediumhigh heat; cook chicken for 3 minutes each side or until browned all over. Transfer to tray; roast for 12 minutes or until cooked through.

5 CAPERBERRY SALSA Halve three-quarters of the caperberries, keeping the stems attached; reserve remaining for serving. Combine halved caperberries in a small bowl with oil, juice and peppercorns.

6 Serve chicken with vegetable salad and Caperberry Salsa; top with extra herbs.

Not suitable to freeze or microwave.