Garlic & Rosemary Chicken with Caponata & Mozzarella

Steps

1. Preheat oven grill to high. Bring a full kettle to the boil. Preheat BBQ to medium-high (if using).
2. Prep & cook caponata. Toss vegetables with 1 tsp oil and vinegar on a lined oven tray and season. Grill (on middle oven rack) for 10-12 minutes, until tender and golden. Turn once during cooking. Alternatively, do this on the BBQ (see tip).
3. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Toss in a bowl with garlic and rosemary. Season.
4. Cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly. Reserve resting juices. Alternatively, cook on the BBQ.
5. Prep & cook green beans. Place green beans and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover and leave 4-5 minutes, until bright green and tender. Drain and refresh under cold water. Leave to drain.
6. Prep salad. Combine all salad ingredients together in a bowl with 1/2 tsp extra-virgin olive oil. Season to taste.
7. Serve salad topped with caponata, chicken and resting juices.