Chargrilled chicken with cauliflower, pomegranate and toasted pine nut salad

To begin, place the chicken breasts in a large bowl. Rub all over with 100ml of the rapeseed oil, the lemon zest, salt and freshly milled pepper, then cover the bowl with cling film. Leave out of the fridge while you prepare the rest of the dish

Cut the pomegranate in half and hold over a bowl. In one hand, hold the pomegranate half and with the other hand smack the outer shell with a large spoon – all the seeds will fall out into the bowl. Repeat the process with the other half until all the seeds are out of the shell. Pick out any pieces of white pith that may be stuck to the seeds

Add the red wine vinegar and the rest of the rapeseed oil to the pomegranate seeds, then season with salt and pepper. Set aside

Cut the cauliflower into quarters and then slice very thinly on a mandoline or with a sharp knife

Pick the leaves from the stalks of the flat-leaf parsley and chop finely. Discard the stalks

Mix the finely chopped parsley with the sliced cauliflower then pour in the pomegranate dressing, mixing so that all the cauliflower is coated

Preheat the oven to 200°C/gas mark 6

Place the pine nuts on a baking tray and place in the oven for 6–8 minutes until the pine nuts are a light golden colour

Place the marinated chicken breasts either on a hot griddle pan, barbecue or hot tray in a preheated oven at 200°C/gas mark 6

If cooking on a griddle pan or barbecue, rotate the chicken breasts every 5–10 minutes so that they cook evenly. If cooking in the oven, cook for approximately 20 minutes until the chicken breast is fully cooked all the way through (if cooking in the oven, place the chicken in the oven at the start of the recipe while you prepare the other ingredients)

To serve, scatter the cauliflower salad over the serving plate liberally. Slice the chicken and place on top of the salad. Sprinkle over the toasted pine nuts and drizzle with any leftover pomegranate dressing