Serves 4

Ingredients:

1 x Garlic & Herb boneless chicken

18g picked mint leaves

4 tbs pine nuts roasted

1 cup frozen peas defrosted and cooked

Homemade pesto 

1 large bunch of fresh basil

20g grated parmesan

24g roasted pine-nuts (cooled)

85g extra virgin olive oil

2g garlic

20 juice Lemon

1 tsp sea salt

Few turns of cracked black pepper

1 tsp caster sugar

Roasted courgettes

2 courgettes sliced

Good pinch of sea salt

Few turns of freshly cracked pepper

Drizzle of olive oil

Method

Grill the chicken until you get an internal temperature of 72deg C. Allow to rest and slice.

While the chicken is roasting, make the pesto by blitzing all the ingredients in a blender until smooth.

For the courgettes lay them out on a baking tray so the slices are not touching and roast in a high oven 220 for 15 minutes or until nicely brown.

Roast the pine nuts in a dry sauce pan for 10 minutes.

Into a large mixing bowl add the chicken, courgettes, peas, mint leaves and 160g of the homemade pesto.

Mix really well ensure everything is coated evenly. Split evenly between 4 bowls

Top with roasted pine nuts and a drizzle of your favourite olive oil.