Courtesy of Johnston's Honey

Serves 4

INGREDIENTS:

3 breasts of chicken
1 red pepper
1 yellow pepper
10 spinach leaves
5 lettuce leaves
5 rocket leaves
½ cup fresh olives
2 Tablespoons olive oil
Basil leaves (garnish)
Sauce:
1 teaspoon mustard
3 teaspoons extra virgin olive oil
1 Tablespoon Organically Farmed Honey
3 Tablespoons lemon juice
1 teaspoon lemon rind, grated
Salt and freshly ground pepper

DIRECTIONS:

First prepare the sauce by mixing the mustard, olive oil, lemon juice and grated rind and honey.
Slice the chicken breasts into strips, sprinkle them with salt and pepper and saute in olive oil.
Preheat oven and then place the peppers on the oven grill and cook for 15-20 mintues turning them over occasionally until brown all over.

Remove the peppers from the grill and place them in a bowl to cool.

Remove the burnt skin of peppers, slice them in thin strips and remove the seeds.

Line a large salad bowl with the spinach, lettuce and rocket leaves. Add the peppers, olives and chicken strips. Pour the sauce over the salad and garnish with fresh basil leaves.