Grilled butternut, beetroot,chicken and mozzarella salad

Serves 4

FOR THE HERB DRESSING
2 garlic cloves, minced
50g toasted almonds, roughly chopped
25g Parmesan, grated
50g assorted micro herbs
1 cup olive oil
Sea salt and black pepper

FOR THE SALAD
1 butternut, cut into wedges
8 baby beetroot bulbs, quartered
Olive oil for drizzling
Sea salt and black pepper
Juice of 1 lemon
2 tsp dried oregano
2 tbsp olive oil
4 chicken breasts, skin on, bone removed
Sea salt and black pepper
120g watercress
2 balls mozzarella, torn
Sea salt and black pepper

1. For the dressing: mix together the garlic, almonds, Parmesan and micro herbs and whisk in the olive oil. Season.
2. Preheat the oven to 180ºC, place butternut and beetroot on an oven tray, drizzle with olive oil and season well. Mix together the lemon juice, oregano and olive oil; rub over chicken and season. Take 2–3 tsp of the dressing and push it under the chicken skin. Place the tray with the butternut and beetroot in the oven, roast for 25 minutes, remove and add the chicken breasts to the tray, then roast for an additional 10 minutes. Remove from oven; set aside.
3. To assemble: slice chicken breasts, divide butternut and beetroot between 4 plates, scatter over watercress, top with chicken and mozzarella, season and pour over remaining dressing.