Serves 2 Ingredients: 2 free range chicken breasts 1 head of fennel 1 grapefruit 1 head of little gem lettuce Handful of washed rocket leaves Dressing 25ml white wine or tarragon vinegar 75ml olive oil 1 tbsp chopped fresh tarragon leaves ½ a shallot, finely diced 1 tsp honey Sea salt and pepper
Method: 1. Firstly heat up a griddle pan. Take the chicken breasts and lie them flat on a board. 2. Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken). 3. Brush with olive oil and season on both sides. Lie on the griddle and cook for 5 minutes on each side until cooked throughout with good chargrill lines. Then pop onto a plate and cover with foil. 4. Cut the fennel into about 8 wedges, drizzle with oil then cook on the griddle pan. This should take about 8 minutes or until you can feel the fennel softening. 5. For the rest of the salad it’s simple: peel and cut the grapefruit into segments and trim and break the little gem into leaves. 6. To make the dressing, just mix all the ingredients together well. Then dress the lettuce leaves with some and save some for drizzling over after. 7. Finish the salad by cutting the chicken slices and laying on each plate with the lettuce, rocket leaves, fennel and grapefruit. 8. Give another good drizzle of dressing and serve. Recipe courtesy of South African fruits. Designed by TV chef and author Sophie Michell