Grilled Chicken, Grape and Feta Salad

Ingredients:

300 grams free range chicken thigh
300 grams chat potatoes
100 grams red grapes
80 grams baby spinach
50 grams Feta cheese
10 grams mint
10 grams parsley
1 sprig rosemary
1 eschalot
1 Lebanese cucumber
1 tsp honey*
2 tbsp red wine vinegar*
baguette or other bread*
extra virgin olive oil*
salt & pepper*

*pantry item

Prep:

– pre-heat oven to 180C
– slice baguette or tear bread
– rinse spinach leaves
– rinse and halve grapes
– peel, halve and thinly slice eschalot
– wash and thinly slice cucumber
– wash mint and pick leaves
– cut potatoes into quarters
– strip leaves from rosemary

Method:

1. Half cover potatoes with cold salted water and bring to the boil. Cook, covered, for 6-7 minutes until tender. Drain and toss with rosemary and olive oil.
2. Place bread in a single layer on an oven tray and drizzle with olive oil. Cook in oven for about 8 minutes, or until golden brown. Remove. Cool on tray.
3. Meanwhile, heat an oiled, grill plate or non stick frying pan over a medium to high heat. Season chicken with salt & pepper and cook for about 5 minutes on each side, or until cooked. Remove. Rest for 5 minutes covered with foil. Thickly slice.
4. To make dressing, whisk together olive oil with vinegar and honey, season with salt & pepper. Use a ratio of 3 parts oil to 1 part vinegar.
5. Combine croutons, spinach, grapes, onion, cucumber, mint and parsley on a platter. Top with chicken. Drizzle with dressing. Sprinkle with crumbled feta. Serve salad with a side of rosemary potatoes.