Goat's Cheese Salad and Honey and Lemon Chicken

Ingredients for the Salad:

150 grams of mixed rocket and watercress salad

3 ripe pears

100 grams of goats cheese

50 grams of pecan nuts

2 table spoons of caster sugar

French salad dressing

Ingredients for the Chicken:

4 chicken thighs

2 lemons

50 grams of butter

5 tablespoons of honey

1 clove of garlic

½ teaspoon of Knorr all purpose savoury seasoning

How to prepare the chicken:

Preheat the oven to 200c.

Remove the skin from the chicken.

Make incisions into the chicken thighs.

Squeeze the juice out of the lemons.

Season the chicken with salt pepper and savoury seasoning.

In a pan combine the butter, garlic,honey and lemon juice. Heat for one minute on a medium heat or until small bubbles appear at the bottom of the pan.

Lay the chicken in a foil lined roasting tin side by side. Drizzle the honey lemon mixture on the chicken thighs.

Roast in the oven for 1 hour or until the begin to brown.

How to prepare the salad:

Roughly chop the pecans.

Toss the pecans in a hot pan, after a minute, add 1 tablespoon of caster sugar and a little water. Continue to mix together till all the peacns are coated in sugar, then set aside on a kitchen towel.

Peel the pears with a potato peeler.

Cut the pears into wedges.

Toss the pears in a hot pan for 2 minutes, add 1 tablespoon of caster sugar and a little water. Continue to mix together till all liquid evaporates, then set aside.

Cut the goat's cheese into little pieces.

Mix the salad with a little French salad dressing.

Assemble the salad on a plate. Leaves first, followed by pecans, then pears and spread goats cheese on top.

Serve with the chicken on the side or on top.