Richard’s Recipes: a simple Summer supper


Richard’s Recipes: a simple Summer supper

Our Head Chef Richard Trant shares his secrets for a simple Summer supper in 20 minutes: 

Grilled Chicken Breast with avocado dressing and wild rocket salad. (Serves 4)

Your marinade:  

Olive oil
1 crushed garlic clove
2 lemon grass – split
Tablespoon of honey
Sprig of rosemary 
Sprig of thyme

4 skinned chicken breasts

Marinate the chicken overnight

Your dressing:

2 avocados
2 tablespoons of lemon juice
1 red chilli – deseeded and chopped
Large pinch paprika
4 tablespoons double cream

Blend until a smooth cream and correct seasoning if needed by adding salt and pepper.

The salad:

400g wild rocket
Shaved parmesan
Sundried tomatoes

Toss everything together in 1 part balsamic vinegar and 5 parts olive oil


Use a grill or a griddle pan to cook your chicken breasts for about 7 minutes on each side or until cooked. Allow to rest for 2 minutes then thinly slice. Drop the chicken into your tossed salad and drizzle with the dressing.

This supper, a favourite of Richard’s is beautiful with Jersey new potatoes and a cold glass of Chablis. Enjoy!

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