Serves: 2
Ingredients:
About 6-8 small bunches of different seedless grapes - black, green and pink, washed and dried (stalks attached if possible)
6-8 pickling (small) onions, peeled
Balsamic vinegar
Salt and freshly ground black pepper
1 large chicken breast
15ml (1 tbsp) olive oil plus extra for frying
1 clove of garlic, finely crushed
Zest of ½ lemon
3ml (1 tsp) mixed dried herbs
1 small onion or red pepper, cut into thin slices
Rocket leaves
Dressing:
60ml (4tbsp) fresh grape juice, made from fresh grapes (place in small blender then sieve)
45ml (3 tbsp) olive oil
15ml (1 tbsp) water
5ml (1 tsp) readymade mustard
1 clove of garlic, finely crushed
Salt and freshly ground black pepper
Method: Preheat the oven to 180°C.
Spray a baking tray with cooking spray and place the grapes on the tray and bake in the oven for 20 minutes. Remove and cool.
Place the baby onions in a baking dish and sprinkle lightly with balsamic vinegar and season. Bake in the oven till brown and caramelised - about 30 minutes.
Flatten the chicken breast between two pieces of clingfilm using a rolling pin.
Combine the olive oil, garlic, lemon zest, herbs and seasoning in a dish and marinate the chicken breast for 15 minutes, turning it midway.
Preheat a non-stick pan, remove the chicken from the marinade and fry on both sides for about 5 minutes each, depending on the thickness. Remove and allow to cool.
Combine all the ingredients for the dressing in a small jar with a lid. Shake well.
To make the salad, spread the rocket leaves on a platter and sprinkle with the pepper slices. Cut the chicken into slices and add to salad with the roasted onions, halved, then top with the roasted bunches of grapes.
Shake the dressing and pour over salad...