Pistou-Baked Chicken

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Prepare your beetroot and broccolini. Place bulgur and salt in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 15-18 minutes, until grains are tender. Drain well. While bulgur cooks, toss beetroot with first measure of oil on first prepared tray. Season and roast for 10 minutes to start with.
2. While beetroot cooks, pat chicken dry. Season and place, in a single layer, on second prepared tray. Set aside.
3. When beetroot has roasted for 10 minutes, remove from oven and toss through broccolini, lemon zest and second measure of oil. Season and return to oven to bake for a further 12-15 minutes, until vegetables are tender and broccolini is charred.
4. Spread first measure of fresh herb pistou over chicken. Bake chicken (on rack above vegetables) for 7-8 minutes, or until just cooked through. Remove from oven and set aside, covered in foil, to rest for 5 minutes. In a large bowl, combine all herb vinaigrette ingredients.
5. Peel courgettes into long, thin ribbons and thinly slice core and add to bowl with vinaigrette. Add drained bulgur, roasted vegetables, spinach and walnuts to bowl with vinaigrette. Toss gently to combine and season to taste. Slice chicken thickly.
6. TO SERVE divide charred broccolini, courgette ribbons and beetroot between plates. Top with pistou baked chicken.