Wholesome Salsa Verde Chicken & Wheat Berry Broth

Preheat the oven to 200°C / 425°F/ Gas 7 

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice into rounds

Trim, then slice the courgette[s] 

Add the leek and courgette to a baking tray with a drizzle of olive oil and a pinch of salt and pepper then put the tray in the oven for an initial 10-15 min or until step 3

Meanwhile, boil a kettle

Add the wheat berries to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 10-12 min

Once cooked, drain and set aside

Meanwhile, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Remove the tray of vegetables from the oven and add the chicken

Season with a pinch of salt and pepper and return the tray to the oven for 15 min or until everything's cooked 

Meanwhile, re-boil a kettle

Chop the parsley finely, including the stalks 

Add the chopped parsley to a pestle & mortar with the capers, 2 tbsp [4 tbsp] warm water and a generous pinch of salt

Grind to a paste, then add 1 tbsp [2 tbsp] olive oil and mix to combine – this is your salsa verde 

Cut the green beans in half 

Peel and finely slice (don't chop!) the garlic 

Dissolve the chicken stock cube[s] in 500ml [1L] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced garlic and cook for 30 sec or until fragrant 

Add the chicken stock, wholegrain mustard and the juice of 1/2 [1] lemon and bring to the boil over a high heat

Once boiling, add the green beans to the broth and cook for 2 min or until tender 

Add the drained wheat berries and the roasted vegetables to the pan

Season with a pinch of salt and pepper and give everything a gentle mix up – this is your wheat berry broth