Ingredients
For the chicken:
2 skinless chicken breasts
8 baby plum tomatoes
1 tbsp balsamic vinegar
sea salt and freshly ground pepper
olive oil, for frying
For the Sauce Vierge:
200ml/7fl oz extra virgin oil
100g/3½oz shallots, finely sliced
1 clove garlic, sliced
1 sprig thyme
1 bay leaf
1 tsp sea salt
1 tsp freshly ground white pepper
For the marinade:
2 limes, zest and juice only
4 tbsp clear honey
2 tbsp freshly grated root ginger
For the vegetables:
1 red onion
1 courgette
1 red pepper
6 baby asparagus tips
Method
1. First prepare the sauce vierge: place all the ingredients into a small saucepan and gently warm until the sauce is hot, but not boiling. After 20 minutes remove from the heat and allow to cool. Once cooled remove the garlic, bay leaf and thyme. Set aside.
2. Place each chicken breast flat on a chopping board and carefully slice horizontally to create 2 or 3 flat fillets depending on the size and thickness of the breast. Take care not to make these too thin or they will dry during cooking. Place the chicken fillets in a bowl and pour on the honey, lime juice and zest. Place the grated ginger into a damp, clean tea towel and form a ball around the ginger. Now twist the ball and the ginger juice can be squeezed out into the bowl. Mix the marinade, ensuring the chicken fillets are fully coated. Lightly season, cover and place in the fridge.
3. The pepper now needs roasting. This can be done either over the gas burner on your hob or with a blow torch. Either way the secret is to get the skin really black - the blacker the better as it makes taking the skin off easier. Once nice and black place either in a sealed plastic bag or cover with cling film. Leave to cool and once cool the blackened skin should peel away with ease. Whilst the pepper is cooling the other vegetables can be prepared. Slice the courgette on the diagonal to create 6 x 1cm/½in thick pieces. Peel the onion being careful not to cut the root off as this will help keep the slices together when cooking. Cut into 6 x 1cm/½in slices.
4. To prepare the asparagus simply bend each spear and it will snap in half where the tender stalk becomes tough.
5. The pepper should now be cool. Remove it from its cover and peel off the charred skin. This can be a bit messy; running it under cold water often helps. Slice the top off and pull out the centre. Cut 6 x 5cm/2in squares from the now soft and sweet flesh. Place all the vegetables on a tray and drizzle with olive oil. Do not season them prior to cooking, as the salt will draw the water out and they will become dry.
6. The vegetables can be griddled in advance and then brought back in the warm oven 10 minutes before serving.
7. Heat a griddle pan until very hot. Cook the vegetables for about 5 minutes on each side until they are nicely coloured and tender. Remove, place on a tray and allow to cool before covering.
8. Heat a non-stick frying pan until very hot; add a touch of olive oil, then the baby plum tomatoes and finally the balsamic vinegar and a good pinch of sea salt. Cook them just enough so that they take on a lovely caramelised colour. Don't cook them too much or they will turn to mush. When done pop them into the sauce vierge which can now gently be re-heated ready for serving.
9. Place the griddled vegetables on a baking tray and put into a warm oven for 10 minutes.
10. Get a griddle pan nice and hot. Remove the chicken fillets from the marinade and cook for about 5 minutes on each side until nicely coloured.
