Prep time:  10 mins | Cook time:  12 mins

Total time:  22 mins | Serves: 2

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Ingredients

• 2 chicken breasts, skin on or skin off, your choice

• 2 tsp olive oil/mild unflavoured coconut oil (or your preferred cooking fat)

• 4 slices of Prosciutto

• 6 fresh asparagus spears, washed and trimmed

• handful of rocket/arugula leaves

• 1 avocado, de-stoned and peeled and chopped roughly

• 1 tbsp extra virgin olive oil

• 1 black garlic clove, peeled from its papery skin

• juice of 1 lime

• pinch of salt

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Instructions

1. First, cook your chicken. Place the chicken breasts on a shallow roasting tray and drizzle over 1 tsp of the olive oil. Slide into an oven preheated to gas mark 6/200ºC/400ºF and roast until fully cooked through - about 20 minutes.

2. Once the chicken is fully cooked (cut into a piece to make sure), take it out of the oven and put to one side, to rest.

3. Heat the remaining 1 tsp oil in a frying pan and, when hot, lay the Prosciutto slices into the pan, making sure none of them overlap. Fry them for about 2 minutes on each side, until glossy and crisp. Take them out and place them alongside the chicken.

4. Quickly chop the asparagus into 1-2 inch pieces and throw them into the frying pan you just cooked the Prosciutto in. Stir fry for about 5 minutes, until the asparagus pieces are golden, slightly crisp and tender. Turn off the heat.

5. Scatter the rocket/arugula over two serving plates. Chop the chicken breasts and arrange over the top, along with the Prosciutto. Scatter over the asparagus pieces and also the chopped avocado. 

6. Quickly whisk together the extra virgin olive oil, the black garlic clove, lime juice and the salt until well combined (you might need to mash the black garlic clove first with the back of a fork) and pour over the salad. Eat straight away.