Ingredients
Method
1.First make tapenade by placing olives, garlic and rocket in bowl of food processor and blitz until chopped finely.
2.With motor running, drizzle 3 1/2 tablespoons of extra virgin olive oil down spout to form a chunky paste. Season with pepper to taste and set aside until required.
3.Heat olive oil in frying pan over medium to high heat. Season chicken with salt and pepper and cook for 5-6 minutes each side or until golden and cooked through. Remove from heat and allow to rest for 2-3 minutes.
4.Meanwhile, toast sourdough. Tear into pieces and place in mixing bowl with cucumber and capsicum. Drizzle with vinegar and remaining extra virgin olive oil and toss to coat. Season and place on serving plates.
5.Slice chicken breast and lay on top of salad. Dollop with generous spoonful of tapenade and serve.