2 tbsp olive oil
1 tsp dried chilli flakes
1 lemon, zest only
1 chicken breast, sliced through the middle and opened out flat
2 tbsp olive oil
125g/4½oz new potatoes, par-boiled, sliced
1 tbsp balsamic vinegar
50ml/2fl oz olive oil
1 clove garlic, chopped
small handful fresh coriander, chopped
small handful fresh chives, chopped
salt and freshly ground black pepper
For the chicken, put the olive oil, chilli flakes, lemon zest and chicken into a small bowl, mix well and leave to marinate for 10 minutes.
Heat a griddle pan, add the chicken breast and griddle for 4-5 minutes each side, or until cooked through, (pierce the chicken with a knife or scewer in the thickest part and check that the meat is not pink and the juices run clear). Remove from the heat and keep warm.
To make the potato salad, heat the olive oil in a frying pan, add the sliced par-boiled potatoes and pan fry for eight minutes, or until golden. Add the balsamic vinegar and season well. Cook for one minute.
To make the pesto, put all the pesto ingredients into a small blender or food processor and blend until smooth.
To serve, pile the potato salad up on a serving plate, top with the chicken and pour over the pesto.
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Baba ganoush
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