Chargrilled Chicken with Parsley Salsa

Cut the chicken breasts into thin slices across the grain. Lay the slices between 2 layers of plastic wrap. Use a meat mallet or rolling pin to pound the chicken very thin. Finely grate the zest of the oranges and reserve the fruit for the salad. Combine the zest, herbs, garlic and oil and rub over the sliced chicken. Layer the chicken between sheets of plastic wrap and refrigerate for at least 30 minutes or until needed.

Salad: Preheat the oven to 200ºC. Scrub and trim the carrots and place in a baking dish with the water, red wine vinegar, olive oil, thyme, salt and pepper. Mix well, cover with foil and bake for 40 minutes or until tender. Remove the foil 10 minutes before the end and allow the carrots to colour a little. Transfer the carrots to a plate and pour any liquid left in the pan into a bowl.

Meanwhile, fillet the 3 oranges and squeeze any juice from the membrane into the bowl with the carrot juices.
Peel, stone and slice the avocados. Heat a sauté pan with a little oil and, in batches, cook the chicken for 1-2 minutes on each side. Set aside as they are cooked.

Salsa: Put the garlic, capers, anchovies and parsley on a board and chop to a paste. Scrape into a bowl and add the vinegar and half the olive oil. Crumble the egg yolks into the salsa, season and taste. Add the remaining oil if necessary.

To serve: Layer up half the carrots, avocado and chicken slices on a large platter. Drizzle over half the reserved juices. Repeat with the remaining vegetables, chicken and juice. Spoon over a little salsa and serve
the rest in a small bowl. Serves 6