Its official, I am way too obsessed with my blog. I feel like I eat, sleep and dream my next meal – what food needs using up, what goes well with it, how it’s going to look, etc, etc; but there becomes a time in a food bloggers life when you can lose sight of what it really stands for. I started this blog because I wanted to share my love for food and show everyone how easy, fun and delicious home cooking can be. I wanted to inspire people to clear out their cupboards of jars of sauces and fridges of ready meals and get people in their kitchen cooking. Food should be about tasting great and making you happy; but the reality is that I’ve been keeping this recipe from you because I didn’t like the picture. Infact, there are several recipes that I have never shared with you because it didn’t look as good as it tasted – which goes against everything that I ‘apparently’ stand for.
Now don’t get me wrong, I love good pictures of food and aspire to get better at photography (which I also love), but just because a picture doesn’t look as good as it tastes doesn’t mean that the recipe isn’t worth sharing with you. So here you are, I may not like the photo but I LOVE the flavours in this salad – so make sure this goes on your to-make list, and don’t worry about it looking pretty!
- 1 roast chicken – (either the Ultimate Italian Roast Chicken, Paprika Roast Chicken or Citrus, Garlic and Thyme Roast Chicken will work well with this dish) – sliced
- 1 x bag of rocket
- 1 x bag watercress
- 2 x sweet gem lettuces – roughly chopped
- ½ cucumber – sliced
- 6 chunky slices bread – chopped into croutons and either tossed in the leftover chicken juices or in some good quality olive oil and roasted for 5-10 minutes (depending on size), until golden and crispy
- Any leftover roasted vegetables from your roasting tin – roughly chopped
- 300g soft goats cheese – crumbled
For the Dressing
- 1 garlic clove – peeled and roughly chopped
- Juice 1 lemon
- ½ tsp English Mustard
- 3 tbsp dbl cream
- 3 tbsp light mayonnaise
- 1 tbsp white wine dressing
- 3 tbsp parmesan – finely grated
Prepare all your salad ingredients and toss together in a large bowl (or two if your bowl isn’t big enough)
Plate up your salad and top with the roast chicken
Blend together all the ingredients for the dressing until smooth
Drizzle over the salad and enjoy.