Colourful salad perfect for a late spring/early summer lunch .
preheat the oven to 200C
Cut the chicken breast into 2 fillets
Wash the radishes and ,with a mandolin, slice them as fine as possible .Keep them in cold water
Finely sliced the courgette
Wash the salad , chopped the mint and cut the strawberries in half.Crush the garlic
In a really hot grilled pan , colour the chicken in both sides achieving a crisscross pattern , transfer to and oven tray ,add the oregano and garlic ,and cook for about 8min.
Using a hot pan cook the courgette until a nice brown colour is achieved .
Sliced the red chilli , using a pestle and mortar make a paste with the chilli and mustard,add the vinegar and gradually add the olive oil.
Cover the flat sides of the strawberries halves with sugar and with the help of a blowtorch caramelise them.
Mix the courgette , spinach , radishes and mint with the vinaigrette .
Place a nice amount of the salad on the centre of a deep plate ,top the salad with the chicken , finish the dish with the strawberries and almonds
«Try to use difference ingredients like asparagus or artichokes , possibilities are endless »