I need to be honest with you, this salad is a labour of love, so if you are looking for a quick lunch or dinner, then this is not for you!
However, if you have the time, then it's worth the effort, as the slow roasting of the tomatoes and blackening of the peppers, just makes the flavours sing.
I often make a batch of the peppers and tomatoes, and then just keep them in the fridge for a few days. They are great in salads but also work really well in frittatas.
The chicken is marinated in a lovely Basque spice, called Piment d'espelette, but paprika is a great alternative, if you can't get hold of it.
Once the tomatoes, peppers and pickled onions (if using) are made, then it's a really simple salad to throw together, as the marinated chicken cooks in no time at all!
Serves 2 as a main or 4 as a light lunch or starter
For the chicken
1 large chicken breasts
2 tablespoons of extra virgin olive oil
1 teaspoon of Piment d'espelette (or paprika)
1 teaspoon of dried oregano
Seasoning
For the salad
Bag of rocket or salad leaves
4 or 5 medium sized tomatoes
Olive oil
Seasoning
2 red peppers
Tub of artichoke hearts
Pickled red onion slices
Kalamata olives
Capers or non-pareilles capers (optional)
For the honey and mustard dressing
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar (or 1 of cider and 1 of balsamic)
6 tablespoons of rapeseed (or light olive) oil
Seasoning
Method
Please read the whole recipe before you start cooking. Note that if you have two ovens, then you can cook the tomatoes and peppers at the same time.
To marinade the chicken
- Remove any sinew or blood from the chicken breast, then cut into 1cm slices.
- Place in a bowl and mix with 1 tablespoon of oil, piment, dried oregano and seasoning.
- Stir well to combine and place in the fridge.
To cook the tomatoes
- Heat the oven to 110°C.
- Line a baking tray with greaseproof paper.
- Cut the tomatoes into approx 1cm slices.
- Spread evenly across the tray and drizzle with olive oil.
- Season.
- Place in the oven for 1 to 1.5 hours until the tomatoes are wrinkled and lacking in moisture (see image 2).
- Remove from the oven and set aside.
To cook the peppers
- Heat the oven to 200°C.
- Line a baking tray with greaseproof paper.
- Cut the peppers in half and remove the seeds.
- Lay on the baking tray, cut side down.
- Place in the oven for 30-40 minutes, rotating the tray halfway through, until the peppers are blackened (see image 3).
- Remove the peppers from the tray and place in a bowl. Cover with clingfilm and leave for at least 15 minutes.
- Remove the clingfilm and peel the skin off the peppers.
- Cut the peppers into thick slices and set aside.
To assemble the salad
- Scatter the rocket and/or salad leaves over the plates / salad bowls and top with the tomatoes, peppers, artichoke hearts, pickled red onions and olives (see image 6).
To cook the chicken and finish the salad
- Heat a tablespoon of olive oil in a frying pan over a medium heat.
- Once the pan is up to temperature and the oil is hot, add the chicken and quickly sauté until the chicken is cooked through and slightly golden. (Note chicken is cooked when it reaches an internal temperature of 74 degrees).
- Top the salad with the chicken pieces, drizzle over the dressing and serve.
