GRILLED CHICKEN WITH BEETROOT, BLUE CHEESE AND CROUTONS

2 beetroots, peeled and diced 1cm

600g boneless, skinless chicken breasts

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

Zest of 1 lemon

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

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