serves 4

  • 1 large deboned chicken breast, skin removed
  • salt and freshly ground black pepper
  • 1/2 bunch basil
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • 1/2 bunch rocket
  • 1 pink grapefruit
  • 45 ml white balsamic vinegar
  • 30 ml olive oil
  • extra salad leaves and herbs like watercress and summer savoury
  • 45 ml toasted pine nuts
Season the chicken breast lightly with salt and pepper and wrap tightly in clingwrap and then in aluminium foil. Seal well. Cook in a pot of boiling water for 10 – 15 minutes. Meanwhile, wash the herbs, shake dry and form a mixed bunch for each plate. Peel the grapefruit with a sharp knife, removing the white pith and membrane, and cut out segments. Work over a bowl to catch the juice. Put the grapefruit segments on the plates. Squeeze the grapefruit trimmings to get out all the juice and mix collected juice with vinegar and oil. Season lightly with pepper and salt. Take the chicken breast out of the water, unwrap and slice very thinly lengthwise. Arrange the chicken slices and extra salad leaves or herbs on plates, scatter with pine nuts and serve sprinkled with dressing.