Pollo capriccioso: Capricious chicken recipe

Mix together all marinade ingredients and marinate chicken breasts for about 30 minutes.

Preheat the oven to 200C (400F). Heat a large castiron griddle or pan, add a little olive oil to it and then sear the breasts to brown them, then finish off in the oven for about 20 minutes, or until done. Let them cool, then cut into 2 cm (12 in) strips. Season with salt and pepper.

Cut all the vegetables into thin julienne. Arrange on your serving dish some baby iceberg or radicchio leaves. Mix the carrots and celery in 12 cup of mayonnaise. Place on to the leaves then add the capsicums, followed by the chicken pieces. Put a handful of arugula leaves on top of chicken and, lastly, scatter over the pine nuts.

Serve the remainder of the mayonnaise on the side.

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books .