Bring a large pan of water to the boil. Blanch the spring onions, the courgettes and the mangetout until just tender. (The vegetables should be crunchy, so don’t boil them too long).
Mix the oil with the garlic and brush onto the chicken breasts. Sprinkle with pepper and salt. Grill the chicken in the grill pan for about 10 minutes, until cooked. Turn regularly. Slice the chicken at an angle.
Sprinkle the blanched vegetables with the cheese and pepper to taste. Serve the lukewarm salad with the grilled chicken breast and add the raw spinach leaves.
Fry the Private Reserve 13x13 for 3½ to 4½ minutes at 175°C. Serve with the chicken.