Ingredients

• 100g/3½oz chicken breast
• 75g/2¾oz Manchego cheese
• thinly sliced
• 1 tbsp finely chopped chives
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 baby courgettes
• ½ lemon
• juice only
• ½ lime
• juice only
• 1 clove garlic
• crushed to a paste
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper
• 2 tbsp olive oil
• ½ lemon
• juice only
• 2 handfuls fresh basil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the chicken
• use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives
• rub all over with olive oil
• then season with salt and freshly ground black pepper.
• Heat a griddle pan until smoking
• then chargrill the chicken for two minutes on each side
• until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes
• or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).
• To make the salad
• mix all the salad ingredients in a bowl
• then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes
• or until the courgettes are cooked through.
• To make the dressing
• place the oil
• lemon juice and basil into a food processor and blend until smooth
• then season to taste with salt and freshly ground black pepper.
• To serve
• place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around.