RECIPE: Griddled red tractor chicken, courgette and fennel salad with an orange and rapeseed oil dressing

Preheat a griddle pan if you have one, or get your grill really hot

Cut the false fillet (the loose flap underneath the breast) off the chicken breast and cut the rest of the breast into strips around the same size

Cut the courgettes into slices on the diagonal, about 1cm thick

Slice the fennel as thinly as you can, lengthways, using a mandolin if you have one

Put a tablespoon of rapeseed oil in a bowl and toss the chicken strips with plenty of salt and pepper

In another bowl, do the same with the courgette and fennel slices

Place the chicken breast strips on your griddle pan. Do not overcrowd the pan - you will need to cook in batches

Cook for around three minutes on each side. Do not move them after you have laid them down until they self-release from the pan or they will stick. They should have lovely brown stripes from the griddle pan. Alternatively, grill them on each side

Whichever method you choose, ensure they are cooked through

Set them aside while you cook the courgette slices, and then the fennel slices in the same way

In a small bowl, whisk together the orange juice and zest, white wine vinegar and the remaining rapeseed oil

Taste the dressing and season to taste

Add more juice or oil if it needs it

Toss the griddled chicken and vegetables in the dressing. You can set aside now in the fridge until you are ready to serve

Just before serving, bring to room temperature and toss with the rocket leaves, parsley and mint

Arrange on a platter and serve with strips of toasted pitta