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


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