Tart and juicy grapefruit refreshes the palate after the heat of green pepper.


  • 4 (about 880g) chicken breast fillets
  • 55g can green peppercorns, drained, coarsely chopped
  • 80ml (1/3 cup) olive oil
  • 1 bunch asparagus, trimmed
  • 2 grapefruit, peeled, thickly sliced crossways
  • 2 witlof, leaves separated


  1. Cut each chicken breast horizontally into 3 slices. Season with salt. Divide the green peppercorn among the slices and press to coat. Heat 1 tablespoon oil in a large, heavy-based frying pan over medium-high heat. Cook the chicken, in 4 batches, for 1 minute each side or until golden and cooked through.
  2. Meanwhile, use a vegetable peeler to peel 2 asparagus spears into ribbons. Halve the remaining asparagus spears lengthways, then halve crossways. Cook the asparagus ribbons in a large saucepan of boiling water for 10 seconds or until tender crisp. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain. Transfer to a bowl. Cook the remaining asparagus for 1 minute or until tender crisp. Transfer to a bowl of iced water to refresh. Drain.
  3. Divide the grapefruit and witlof among plates. Top with the chicken and asparagus pieces. Top with the asparagus ribbons and drizzle over the remaining oil.