Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

What you will need

  • 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*
  • 1/2 cup (75g) toasted hazelnuts, coarsely chopped
  • 2 tbs sherry vinegar
  • 2 tsp wholegrain mustard
  • 100g soft goat’s cheese, crumbled

*Substitute with baby rocket or baby spinach leaves if mizuna is unavailable.

Bake beetroot

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.

Season chicken, cook & slice

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.

Make the salad

Place the reserved beetroot leaves, radicchio, mizuna and hazelnuts in a large bowl and gently toss to combine.

Make the dressing & drizzle over salad

Whisk together the vinegar, remaining oil and mustard and season with salt and pepper. Drizzle over the salad leaves and gently toss to combine.

Arrange & serve

Divide the salad evenly among serving plates. Top with chicken and beetroot and sprinkle with goat’s cheese. Serve immediately.