Chicken and courgette salad bowls

Serves: 2

INGREDIENTS

2 free-range chicken breasts, skin on

1 large courgette

2 tsp capers, roughly chopped, plus 1 tsp caper brine

40g feta, crumbled

50g sun-dried tomatoes, halved lengthways, plus 1 tbsp of the oil

1 tbsp pine nuts, toasted in a dry pan until fragrant

Juice and zest ½ lemon

¼ bunch dill, sprigs picked and bigger stalks finely chopped

METHOD

Heat the oven to 180°C fan/gas 6. Put an ovenproof frying pan over a high heat and season the chicken breasts with salt and pepper. Put them skin-side down in the pan and cook for about 7 minutes until the skin is crisp and golden, then flip and transfer to the oven to cook for 10-15 minutes more, depending on the thickness of the breast. Leave to rest for 5 minutes before carving.

Meanwhile, use a vegetable peeler or mandoline to peel the courgette lengthways into ribbons, then put the ribbons in a bowl with the capers, feta, sun-dried tomatoes, toasted pine nuts, lemon zest and dill. Make a dressing by whisking together the caper brine, sun-dried tomato oil and lemon juice and season with salt and pepper. Toss the salad with the dressing, divide between plates, then top with the sliced chicken.

Recipe credit: Delicious

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