How to Make
Preheat oven at 200°C. Place the capsicum pieces on baking sheet, drizzle with olive oil and season with sea salt and freshly ground black pepper. Roast in oven for 30 minutes. Remove from oven, store in an airtight container until cooled, then peel and cut into the slices.
Preheat oven at 230°C. Thoroughly wash and pat dry the chicken and season with salt and pepper. Place the chicken in a roasting pan and roast in the oven for 15 minutes. Then reduce the oven temperature to 170°C and leave to roast for additional 75 minutes. Allow the chicken to rest for 15 minutes. Either serve the chicken with the salad on the side. Or, carve the chicken breast and cut into slices to place over the salad.
To make the dressing, whisk together the olive oil, balsamic vinegar, mustard, honey, sea salt and freshly ground black pepper.
Toss the roasted capsicum, baby Spinach and white cheese with a couple tablespoons of salad dressing. Serve on a large platter, layer the chicken on top and garnish with white cheese.
Tip 1: Alternately this salad can be used as filling for a wrap. For this, layer some baby spinach, a couple strips of roasted capsicum, a drizzle of the fig vinaigrette, some chicken strips and little roasted pine nuts in the center of a tortilla wrap. Fold the base of the wrap a couple of inches up and fold each side over to the center so that they overlap. The same quantity makes up to 12 small wraps.