This salad is an original summer recipe for The Usual Saucepans, helped along by the lovely people at Le Petit Ballon. When preparing this salad, make sure the chicken and feta are at room temperature – it makes it much more flavoursome. It serves two and is perfect for eating out in the sun.
- 1 roasted chicken breast (yes, you can use a pre-cooked one)
- 150g mixed salad leaves (it’s about six big handfuls)
- 1 large handful of croutons
- 50g feta (or more, who can resist feta)
- ½ punnet of cherry tomatoes
- 1 tbsp pumpkin seeds
- 2 tsp sesame seeds
- 1 tbsp rapeseed oil
Heat the oven up to 180ºC.
Chop your tomatoes in half (mine were rugby ball shaped, so I did it along the long edges) and lay them on a tray. Drizzle with the rapeseed oil and season liberally with salt and pepper. Roast for 20-25 minutes or until they shrink and start to colour at the edges.
Wash your salad leaves, lightly dry and fill a bowl with them. Slice your chicken breast and layer it on top of the leaves. Crumble the feta in little chunks all over, then layer on the croutons. Sprinkle over the seeds.
Take the tomatoes out of the oven and scatter them across the bowl. Use the back of a spoon to ensure the oil and tomato juices are well mixed on your tray [note: this only works if your oven trays are really clean!], then lightly drizzle a couple of spoonfuls over the salad.
Serve with a generous glass of wine and enjoy!