Mini Carrots with Free Range Chicken Breast

Mini Carrots


  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon runny honey
  • 3 tablespoons lemon juice
  • 900g mini carrots, washed and sliced in half lengthways
  • 600g skinned boned free range chicken breasts
  • 2 handfuls watercress sprigs
  • zest of 1 lemon
  • ½ cup chopped roasted hazelnuts


Put the oil, honey and lemon juice in a bowl, mix well. Taste and season with salt and freshly ground black pepper. This is the dressing.


Boil the carrots in well salted water for 10 minutes or until tender. Drain and place in a large wide bowl. Bring another saucepan of salted water to the boil and add the chicken. Simmer for 10 minutes or until cooked through. Drain and slice thinly. Add the dressing, watercress, zest, chicken and hazelnuts to the carrots. Toss gently and serve.

Serves 4-6.