1 Waitoa free range Honey Rosemary Butterfly chicken
1 cup baby kale
1/2 cup parsley
1/2 cup basil
1 clove garlic (peeled)
2 tbsp capers
1/2 cup olive oil
Juice of 1 lemon
4 large courgettes
To serve: buttered new potatoes
1. Cook the chicken as per pack instructions on the BBQ or in the oven
2. In a food processor, blend the kale, parsley, basil, garlic and capers until coarse. With the blender running, stream in the olive oil and lemon juice and blend until smooth. Season to taste.
3. Cut the courgettes lengthwise into quarters. Drizzle with oil and season, then grill on a hot BBQ for 3-4 minutes each side.
4. To serve, plate up the chicken with the courgettes and new potatoes. Drizzle the salsa verde over the courgettes and serve remaining sauce on the side.