- 1 aubergine
- 1 red pepper
- 1 red onion
- 1 baby fennel
- 1 plum tomato
- 1 courgette
- 1 chicken breast
- Balsamic vinegar
- Honey
- Rocket
- Toasted pine nuts
- Parmesan cheesev
- Fresh basil
- Salt and pepper
Take the courgette, aubergine, baby fennel and tomatoes, and cut into discs of roughly ½ an inch thick. Place them on a tray and sprinkle with salt to draw out the moisture. After 15 minutes shake or dab off the excess salt and moisture, cover in olive oil, place on a hot char grill or grill pan and cook on both sides for about 4 minutes either side. Once cooked take them off the heat and place in a large tray or bowl. Using a separate bowl, whisk half a jar of honey with half a cup of balsamic vinegar until you have a syrupy consistency, then pour over the char grilled veg to marinade.
Seal off the chicken breast in a hot frying pan. When nicely browned on both sides, add a large knob of butter and some sprigs of fresh thyme, and place in the oven for 15–20 minutes until cooked.
Pesto
Take a handful of fresh rocket, some toasted pine nuts and parmesan shavings, as well as a handful of fresh basil, and place in a food processor or use a hand blender. Blend in some olive oil until the mixture is of a pouring consistency – add salt and pepper to taste.
Take a piece of each of your char grilled vegetables, place on a plate and put in the oven or under a grill to warm. Place chicken on top and drizzle with pesto. To garnish add a small handful of basil and rocket and sprinkle a little lemon juice to the side of plate.