ROAST CHICKEN SALAD WITH GREMOLATA & POLENTA CROUTONS
SERVES 2
1 tbsp olive oil
150g ready-cooked polenta, sliced and cut into croutons
70g mixed soft salad leaves, including red leaves
150g cooked roast chicken, shredded into long pieces
1 small avocado, peeled, halved, stoned and sliced
3 baby courgettes, sliced into ribbons 25g walnut pieces, toasted
For the gremolata dressing:
2½ tbsp extra virgin olive oil Finely grated zest and freshly squeezed juice of ½ lemon
½ garlic clove
2 tbsp finely chopped flat leaf parsley Sea salt and freshly ground black pepper
1. Heat the oil in a large, non-stick frying pan over a medium-high heat and fry the croutons for 10 minutes, turning occasionally, until crisp all over. Put the croutons on paper towels to remove any excess oil.
2. Meanwhile, mix together all the ingredients for the gremolata dressing and season to taste.
3. Arrange the salad leaves on a serving plate and top with the chicken, avocado and courgette. Spoon enough of the dressing over to lightly coat and toss gently, then sprinkle over the walnuts.
150g canned chickpeas, rinsed and drained
1 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
1. Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a baking tray with baking paper.
2. Mix the chickpeas with the rest of the ingredients in a bowl. Spread out on the tray and bake in the oven for 20 minutes, shaking the tray and turning the chickpeas after 10 minutes. Leave to cool on the tray and store in an airtight container for 3-4 days.