Rocket Salad with Rosemary Chicken and Gran Padano

This is a ten minute wonder, inspired by (or rather, totally copied from) my friend, Andrea.

The five minute marinade

You’ll need to chop a few rosemary leaves (we’re talking less than a teaspoonful when chopped) and a small clove of garlic, and rub them into 250g finely sliced chicken breast with the zest of a lemon (don’t use the juice yet – you’ll need it later), a little salt and black pepper and two tablespoons of olive oil.

Leave this to marinate while you drop 100-150g rocket leaves into a bowl and sprinkle through about 30g Gran Padano.  You’ll want about 30g more cheese to add at the end.

Heat up a frying pan to very, very hot, then fry the chicken until just golden (about 5 minutes).  Test your fattest piece to check that it’s cooked through before discarding the oil and tossing the chicken into the salad.

Final flourish

Sprinkle with lemon juice, good olive oil and more cheese.

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