This Italian take on the traditional potato salad is fresh and healthy, and makes a lovely alternative to sandwiches.
It also travels well so tastes just as great after a few hours in your backpack.
Ingredients:
- New potatoes (Jersey Royals are delicious when you can get them, but any small salad potatoes will do)
- Chicken thigh fillets
- Fresh thyme
- Garlic
- Olive oil
- Mozzarella cheese
- Parmesan cheese
- Rocket leaves or baby spinach
- Pine nuts
- Balsamic vinegar
- Lemon juice
Crush the garlic (a couple of cloves) in a pestle and mortar with some rock salt, the juice of a lemon,
olive oil and a handful of fresh thyme leaves. Toss 3 or 4 chicken thigh fillets in the marinade and leave them for a while (as long as you like, up to a few hours). When ready, put the chicken in a non stick baking tray (pour over any leftover marinade) and cook in a preheated oven for 15 – 20 minutes at 180 degrees. When it’s cooked and the juices are running clear, leave it to one side to cool down. When cool, cut into yummy bite size morsels!
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| Pick the best Jersey Royals you can |
Toast a handful of pine nuts in a dry frying pan (they turn very quickly so keep a close eye on them!).
Cut the mozzarella ball into centimetre cubes and shave the parmesan.
Combine salt, pepper, olive oil and balsamic vinegar in a small plastic bottle (one part vinegar to 3parts oil is a good rule of thumb, but you can taste it and alter the quantities for your palate). Shake vigorously.
Mix the chicken, potatoes, cheese and pine nuts together in a tupperware, leaving the salad leaves and dressing separate to add when you’re ready to eat.
That’s it! You’ll love this easy-to-make and fortifying salad.
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