Chargrilled chicken with roasted tomatoes, avocado, peas and mint

Categories: August

Ingredients

• 1 tsp olive oil
• 1.5 tsp lime juice
• 500g skinless chicken breasts
• 200g cherry tomatoes on the vine
• 100g frozen of freshly-shelled peas
• 4 Little Gem lettuce hearts, leaves separated
• 30g wild rocket
• handful fresh mint leaves
• 4 spring onions, very thinly sliced
• 1 small, ripe but firm avocado
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• good pinch of caster sugar

Directions

1. Whisk the olive oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.

2. Meanwhile, preheat the oven to 200˚C/fan 180˚C/gas 6. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.

3. Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.

4. Scatter the lettuce, rocket, mint and spring onions over 4 plates.

5. Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.

6. Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.

7. Whisk the extra-virgin olive oil, vinegar and sugar together, season and spoon over the salad. Serve immediately.

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