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Grilled chicken tapenade and courgettes Carpaccio
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 4
Grilled chicken, black tapenade and lemony courgettes work well together in this tasteful dish by Merrilees Parker
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Ingredients
For the salad
- 2 yellow courgettes
- 2 green courgettes
- 1/2 Lemon, juice only
- sea salt and freshly ground black pepper
For the tapenade
- 200 g black Kalamata olives, in olive oil pitted
- 2 cloves Garlic, chopped
- 4 tinned anchovies
- tbsp baby capers
- 2 tsp Dijon Mustard
- 1 tbsp lemon juice
- 4 tbsp extra virgin Olive oil
- 2 tbsp flat leaf Parsley
For the chicken
- 4 x 150g Chicken breast
- 1 tbsp light Olive oil
To serve
- 200g Ricotta cheese
- 2 tbsp Chives, snipped
- 2 tbsp extra virgin Olive oil
Method
1. Thinly slice the courgettes, using a mandolin or peeler, and arrange over the serving plates, making sure that you have alternate colours.2. Drizzle them with lemon juice and plenty of salt and black pepper and leave to steep while you make everything else.
3. For the tapenade, place all the ingredients except the parsley in a blender and pulse to a roughly textured paste. Check the seasoning, and stir in the parsley
4. Slash the top of the chicken breasts with a sharp knife, and season generously with salt and freshly ground black pepper. Heat the oil in a griddle pan until very hot and cook the chicken, skin side down, for 3-4 minutes. Turn the chicken over and cook for a further 2-3 minutes, until just cooked through.
5. To serve, scatter the ricotta cheese and chives over the courgettes, and place a chicken breast on each plate. Top with a spoonful of tapenade, drizzle over a little olive oil and serve.
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