Sort ingredients
bubblez989
QR Code
Listen
Pdf
In a bowl whisk together the olive oil and balsamic vinegar for the salad.
Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine. Season with sea salt and black pepper.
Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have reduced in size.
While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a knife, crush the garlic cloves with a little sea salt, until you have a fine paste.
Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4 tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you prepare the rest of the salad ingredients.
On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked through.
In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.
Serve alongside the chicken with some shavings of parmesan cheese.