A quick and delicious salad made with diced beetroot, watercress and crumbled feta, drizzled with your favourite dressing.
Rub the chicken breast with a little of the
olive oil and season with salt and pepper.
heat a griddle pan until hot, then griddle the
chicken breasts for 6-8 mins on each side
While the chicken is cooking, cut the apple
into fine matchsticks and toss in the lemon
juice. Cut the beetroot into the same-sized
matchsticks and set aside. When the chicken
is cooked, toss the apple with the beetroot
leaves, if using, rocket, hazelnuts, vinegar and
the remaining olive oil. At the last minute,
toss the beetroot through so it doesn’t
bleed colour over all the other ingredients.
Serve the chicken with a large pile of the