We love radicchio in salads.

The slightly bitter leaves are nutritious and add great flavour to the salad.

They are also in season!

– – – – – – – – – –
Serves 2

Ingredients

2 free-range chicken breasts
Olive oil
Salt & pepper
1 tsp dried thyme
1 radicchio, leaves separated
100g rocket leaves
1/2 punnet cherry tomatoes, halved
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp olive oil

Method

Heat a frypan over medium heat.

Rub chicken breast with olive oil, sprinkle over salt, pepper and thyme leaves.

Fry chicken for 4 mins, turn and fry for another 4 minutes or until cooked through. Set aside covered in foil while you prepare the salad.

Place radicchio, rocket, and tomatoes on a large plate or platter.

Combine olive oil and vinegars and mix well. Drizzle over salad.

Slice the chicken into 1.5 cm slices and place on plate and garnish with oregano leaves.