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ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD

This is a great ‘go to’ modern version of chicken salad that works well for lunch or a light summer supper. Grilled gem lettuce is a perfect accompaniment – the smoky sweetness adds even more flavour to the salad.

Serves: 2–4

Preparation time: 10 minutes

Cooking time: 20 minutes

2 boneless chicken breasts, skin on (about 220g each)

100g semi-dried tomatoes (from a jar or supermarket deli section), sliced, and 1 tbsp of the oil

2 baby gem lettuces, quartered

1 tbsp olive oil

½ bunch of basil, leaves picked

sea salt and freshly ground black pepper

FOR THE VINAIGRETTE

2 tbsp white wine vinegar

1 tsp runny honey

100ml extra virgin olive oil

1 tsp Dijon mustard

1 tsp wholegrain mustard

Preheat the oven to 200°C/180°C fan/gas 6.

Lay the chicken breasts on a roasting tray, skin side up. Drizzle with the semi-dried tomato oil and season with sea salt and pepper. Bake for 20 minutes, or until the chicken juices run clear and the skin is crisp. Remove from the oven, covered loosely in foil, and set aside to rest.

To make the vinaigrette, whisk all of the ingredients together in a bowl and season to taste with sea salt and pepper.

Heat a large griddle pan until almost smoking. Brush the gem wedges with the olive oil and season them with sea salt and pepper. Grill the gem wedges, in batches, on each cut side, for about 2 minutes, until they begin to wilt slightly. Remove from the pan and set aside.

Assemble the grilled gem lettuce wedges on a serving platter, slice the chicken then place it on top, along with the semi-dried tomatoes and basil leaves. Drizzle with the vinaigrette and serve.