The seabreeze salad
Photo by Tam West
Gather diners around this easy breezy batch salad (perfect at the bach), letting them serve, mix and dress to suit.
- Shred cooked chicken and arrange on a platter courgette thinly shaved into ribbons, blanched and refreshed peas and beans, handfuls of washed and dried baby spinach or rocket leaves and thinly sliced red onion. Try pickling the onion by simmering vinegar, honey, lemon zest and juice. Pour liquid over onion, cover and chill.
- Serve alongside a dressing of dill or tarragon, sour cream, mayonnaise, lemon zest and juice. Or use a tzatziki.