Crunchy beetroot slaw with grilled chicken

• skinless chicken breasts↗2 2

  flattened slightly

• olive oil↗2 tbsp 2 tbsp
• red apple↗1 1

  peeled

• lemon juice↗1 tbsp 1 tbsp
• raw beetroot↗1 1

  peeled

• beetroot leaves↗

  (if you have them), washed

• rocket↗handful handful

  leaves

• toasted hazelnuts↗50g 50g

  very roughly chopped

• red wine vinegar↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.

2. 2

   While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn’t bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.