We’ve had quite a nice burst of sun in London over the past few days, which got me thinking about salads. But seeing as we’re not quite out of the woods temperature wise yet, this is greenery with guts.
The beetroot is warm and sweet with a bit of a spicy kick, and goes really well with the tangy, creamy goats cheese. If you wanted to, you could also throw in a few crushed walnuts, but I didn’t have any to hand, so I didn’t.
Y’all ready?
Ingredients (serves 2)
500g beetroot
1 tablespoon honey
1 teaspoon chilli flakes
1 teaspoon fresh thyme, chopped
1 teaspoon, fresh oregano, chopped
Salt and pepper
Olive oil
One of the joys of roasting a chicken is that there are usually leftovers. In fact, we normally buy a bigger bird so there’s more chicken left. This French chicken sarnie is one way to do those leftovers justice. It may be a bit more fiddly than your average sandwich, but as usual, the more love you put in the more flavour you get out.