Fruity Greek salad
James Tanner makes us a summery Greek salad that's full of sweet and savoury flavours with mint, olives, Dijon, juicy watermelon and feta cheese.
Serves 4
Ingredients
2 skinless chicken breasts6 tbsp olive oil2 tbsp white wine vinegar1 tsp honey1 tsp Dijon mustard60g fresh mint, choppedSalt and pepper3 heads of baby gem lettuce220g piccolo cherry tomatoes, halved1 red onion, sliced60g kalamata olives, pitted200g watermelon, diced200g feta cheese, crumbled1/2 bunch spring onion, sliced
Method
Slice the chicken breasts into 2cm thick strips, season and drizzle with a little olive oil and cook for 3 minutes on both sides in a hot char grill pan or non stick frying pan.
In a bowl add the oil, vinegar, honey, mustard, and mint and whisk together season to taste and leave to one side.
Meanwhile separate and wash the gem leaves and spin dry. Rip the leaves and place into a bowl. Add the cherry tomatoes, red onions, olives, watermelon, half of the cheese and the sliced spring onion.
Whisk the dressing again and pour over the leaves. Add the cooked chicken and toss well so everything is coated.
Serve in four serving bowls then scatter over remaining feta.
Lebanese style chicken shwarma