GRILLED CHICKEN WITH BEETROOT, BLUE CHEESE AND CROUTONS

Clutha Leader - - OUT & ABOUT -

2 beet­roots, peeled and diced 1cm

Grilled chicken

600g bone­less, skin­less chicken breasts

1 ta­ble­spoon finely chopped fresh tar­ragon leaves (or use 1 tea­spoon dried tar­ragon)

Zest of 1 lemon

Croutons and salad

4-5 slices of your favourite bread (like, fo­cac­cia, cia­batta), diced 2-3cm un­til you have about 3 cups worth

2 pears, skin on

100-150g creamy blue cheese

cup toasted wal­nuts

120-150g rocket leaves

To serve

cup pome­gran­ate vinai­grette (see be­low)

Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Start by pre­par­ing the pome­gran­ate vinai­grette (see be­low) to go with the meal.

Toss beetroot with a driz­zle of olive oil on pre­pared tray and sea­son with salt and pep­per. Roast for 20-25 min­utes, un­til ten­der.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make two thin steaks. Place on a plate, driz­zle with a lit­tle olive oil and coat with tar­ragon and lemon zest. Sea­son with salt and pep­per and set aside.

Place bread in a medium-sized bowl with a driz­zle of olive oil. Sea­son with salt and pep­per and add to tray with beetroot (push aside). Roast for about 5 min­utes, un­til crispy.

While croutons are roast­ing, pre­pare the rest of the salad. Slice pears in half length­ways and thinly slice, dis­card­ing cores; dice cheese 1cm. Place pears, cheese, wal­nuts and rocket in a large bowl.

Heat a driz­zle of oil in a large

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