Honey and Mustard Glazed Chicken, Chantenay Salad, with Pine Nuts and Goats Cheese


• 200g Chantenay carrots, halved lengthways
• 2 large skinless chicken breasts, cut into strips
• 3 tbsp cold pressed rapeseed oil
• 2 tbsp clear honey
• 1 tbsp Dijon wholegrain mustard
• 100g rocket leaves, washed
• 50g pine nuts, toasted
• 100g soft goats’ cheese, crumbled

For the dressing
• 3 tbsp cold pressed rapeseed oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar

Mix together 2 tbsp of the oil, honey and mustard and season with black pepper. Stir in the strips of chicken, mix well, cover and leave to marinate for 1–2 hours. Heat the remaining 1 tbsp oil in a frying pan, and pan fry the Chantenay for 10 minutes, until lightly browned but still retaining their crunch. Remove from the pan and set aside. Return the pan to the heat and add the chicken. Cook for 7–10 minutes, until the chicken is golden brown, glazed and cooked through. In a large serving bowl whisk together all the ingredients for the dressing until well combined. Add the rocket leaves, pine nuts and goats’ cheese. Toss together, then at the last minute add the warm Chantenay and chicken. Serve immediately.