GRILLED CHICKEN WITH BEETROOT, BLUE CHEESE AND CROUTONS
❚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 1⁄2 cup toasted walnuts 120-150g rocket leaves
❚1⁄4 cup pomegranate vinaigrette (see below) Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper.
Start by preparing the
❚2 beetroots, peeled and diced 1cm 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.