Salads

Potato and chicken salad

(30 minutes, serves 4)

  • about 12 Mediterranean potatoes
  • 30 ml olive oil
  • 1 clove of garlic, finely chopped
  • juice of 1 lemon
  • 4 deboned chicken breasts, skin removed
  • 6 spring onions, chopped
  • about 100 g watercress
  • salt and freshly ground black pepper to taste

Dressing

  • 100 ml olive oil
  • juice of half a lemon
  • 1 clove of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 15 ml wholegrain mustard

Boil the potatoes until soft. Drain and allow to cool. Combine the olive oil, garlic and lemon juice. Pour over the chicken. Heat a pan with a heavy base and fry the chicken on both sides until browned. This will take about 15 minutes. Slice the potatoes and chicken. Combine with the spring onions and watercress and season with salt and pepper. Mix all the ingredients for the dressing and pour over the salad.