• Lemony chicken gets an upgrade with a simple, exciting salsa.


    • 4 chicken breasts
    • ¼ cup olive oil
    • 2 Tbsp. fresh thyme leaves
    • 1 Tbsp. finely grated lemon zest
    • 750 grams celeriac, peeled
    • 2 large carrots, peeled
    • 1 garlic clove, minced
    • 2 Tbsp. white-wine vinegar
    • 100 grams pumpkin seeds, toasted
    • Handful roughly chopped parsley
    • 2 Tbsp. double-cream yoghurt
    • Handful parsley leaves, to serve
    • Handful fresh thyme sprigs, to serve

    Caperberry salsa

    • 1 cup caperberries
    • 2 Tbsp. olive oil
    • 2 Tbsp. lemon juice
    • 1½ tsp. dried pink peppercorns, roughly crushed


    PREHEAT oven to 180°C. Line an oven tray with baking paper.

    COMBINE chicken, 1 Tbsp. oil, thyme and zest in a large bowl. Let the chicken marinate for 10 minutes.

    PEEL long thin ribbons from the celeriac and carrot using a vegetable peeler. Keep the centre core of each vegetable for stocks and soups. Place the ribbons in a large bowl with the garlic, vinegar, pumpkin seeds, chopped parsley and yoghurt. Season and stir to combine.

    HEAT a large frying pan over medium-high heat. Cook the chicken for 3 minutes on each side or until browned. Transfer to the prepared baking tray and roast for 12 minutes or until cooked through.

    Caperberry salsa 

    Halve three-quarters of the caperberries, keeping the stems attached. Combine with oil, lemon juice and peppercorns.

    To serve Spoon vegetable salad on to a serving platter and serve with chicken and caperberry salsa. Top with extra parsley and thyme, and the rest of the  whole caperberries.

    HANDS-ON TIME 30 min | TOTAL TIME 55 min | SERVES 4 | Gluten-free | Quick & easy


    Smoked chicken