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How to make Char grilled chicken and roasted beetroot salad

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 bunch baby beetroot, washed, small leaves trimmed and reserved
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 (about 800g) chicken breast fillets
  • 1 baby radicchio treviso, leaves separated, torn
  • 100g baby mizuna leaves (see note)
  • 1/2 cup (75g) toasted hazelnuts, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 2 teaspoons wholegrain mustard
  • 100g soft goat's cheese, crumbled

Method

  • Step 1 Preheat oven to 200°C. Place the beetroots in a roasting pan and drizzle with 2 teaspoonfuls of the oil. Bake in preheated oven for 20 minutes or until tender. Remove from oven and set aside to cool slightly. Peel and cut into quarters.
  • Step 2 Meanwhile, preheat a char-grill pan or barbecue on high. Season the chicken with salt and pepper. Cook on preheated grill for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Use a sharp knife to slice thickly.
  • Step 3 Place the reserved beetroot leaves, radicchio, mizuna and hazelnuts in a large bowl and gently toss to combine.
  • Step 4 Whisk together the vinegar, remaining oil and mustard and season with salt and pepper. Drizzle over the salad leaves and gently toss to combine.
  • Step 5 Divide the salad evenly among serving plates. Top with chicken and beetroot and sprinkle with goat's cheese. Serve immediately.