Grilled chicken with wheat groats salad

Ingredients:

• 4 boneless, skinless chicken breasts, weighing 180-200 g each.
• 1 cup spelt grains
• 3 tbsp olive oil + more for greasing the grill
• Juice of 1 lemon
• 2 firm, ripe pears, such as Anjou, Bartlett, or Comice, cored
• 1/4 part fennel root
• 2 bunches watercress, stems trimmed (about 6 cups)
• 1 piece of Gruyere or aged Gouda weighing 60 - 90 g.

Preparation:

1. Preheat the grill to medium-high heat and brush the grates with a little olive oil.
2. Bring water to a boil in a saucepan. Add spelt and return to a boil. Reduce heat, cover, and simmer until the grains are tender but not mushy, 15-20 minutes. Drain and set the spelt aside.
3. Sprinkle the chicken with 1/2 teaspoon salt and pepper. Grill until crisp grill marks appear and the internal temperature reaches 165°F (74°C), 18 to 20 minutes. Set aside.
4. Pour the lemon juice into a bowl. Thinly slice the pears and fennel into the same bowl using a mandoline. Toss with the lemon juice. Add the spelt, watercress, and olive oil. Stir to coat the porridge evenly with the dressing. Season with 1/8 teaspoon of salt and pepper.
5. Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave Gruyère or Gouda cheese over each serving. Serve.