Indulge in a satisfying and warming winter salad. Make this veggie by using griddled haloumi cheese instead of chicken and bacon.
Ingredients
- 200g free-range chicken mini fillets
- Olive oil
- 70g bacon lardons
- 1 red onion, sliced into wedges
- 8 vine-ripened cherry tomatoes
- 8 cherry Peppadew peppers
- 1 tbsp roughly chopped roasted hazelnuts
- A glug of your favourite honey and mustard dressing
- 100g (about 8) dough balls
- 2 chicory
Method
- 1. Preheat a griddle pan. Toss the chicken in ½ tbsp olive oil, season and griddle for 2-3 minutes each side or until cooked through.
- 2. Meanwhile, heat 1 tbsp olive oil in a frying pan and fry the bacon lardons until crispy. Remove with slotted spoon and set aside.
- 3. Add the red onion and fry for 5 minutes, until softened. Add the cherry tomatoes and Peppadew peppers and cook until the tomatoes have wilted. Add the hazelnuts and a glug of your favourite honey and mustard dressing to the pan. Heat to warm through.
- 4. Meanwhile, cook the dough balls in the oven according to pack instructions.
- 5. To assemble: break 2 chicory into petals and toss with the bacon, chicken, warm dressing and dough balls to serve.