Another gorgeous, healthy recipe from Lido head chef, Freddy Bird.
Chicken, goat's curd, pine nut and sweet herb salad
Season meat on both flesh and skin sides then roast or grill chicken breast until cooked. (brown meat has more flavour but also more fat) approx 20mins gas mark 7.
Allow chicken to cool and shred or cut into bite size pieces.
Meanwhile toast pine nuts in dry pan over low heat. Keep nuts moving to avoid burning.
Toss green leaf salad with a mixed handful of dill, tarragon, parsley and mint.
Add the chicken and pine nuts
Make a dressing with sweet white wine vinegar and extra virgin olive oil.
Toss the salad with dressing and season to taste.
Arrange on a plate and drop few teaspoons of goat's curd or young fresh goat's cheese on top. Finally sprinkle with black onion seeds. Yum!
Freddy Bird Food
Follow Us!