2 chicken breasts
1-2 cups olive oil, enough to cover the chicken
pinch sea salt
1 bay leaf
1 tbsp olive oil
1 garlic clove, crushed
½ tbsp pomegranate molasses
½ tbsp apple cider vinegar
1-2 tbsp honey
Salt and pepper
2 medium beetroot, cut into cubes
2 medium carrots, peeled and cut into large cubes
1 punnet perino tomatoes, cut in half
1 cup soy & linseed bread, cut into cubes
1 red onion, thinly sliced
100g baby rocket leaves
½ bunch basil leaves, torn
½ bunch mint leaves, torn
½ tbsp olive oil
Put olive oil a medium sized pan/pot with peppercorns, bay leaf and pinch salt. Place the chicken in the oil and bring to temperature up to 75°C or until it reaches a light bubble, let the chicken poach for 20-25 minutes until cooked through. Remove chicken from oil, drain, rest for 5 minutes and slice.
To make the salad, pre-heat the oven to 180°C, toss bread in olive oil and spread evenly over a lined baking tray. Bake for 10-15 minutes, tossing regularly until bread is crispy, remove from the oven and let cool slightly.
Meanwhile, combine beetroot and carrot in a baking dish and place in the oven for 20-30 minutes until tender, set aside to cool slightly.
In a large bowl combine rocket, onion, cherry tomatoes, herbs, beetroot and bread, toss well. Whisk dressing ingredients together, pour dressing over salad and mix well, set aside for 5 minutes.
Serve salad on two plates and top with poached chicken breast.