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Catalan Roast Chicken, Potato & Pepper Salad |
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| Serves 6 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
400g Jersey Royals, halved
1 small onion , thinly sliced
olive oil
1 tsp sweet paprika
50g raisins
1 tbsp honey
4 tbsp sherry vinegar
1 large jar roasted red peppers, drained & cut into strips
1 roast chicken, skin discarded & meat shredded from the
bone
50g pine nuts, toasted
50g salad leaves
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Halve the quantities & use the leftovers from the Sunday roast (about
300g)
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Boil the potatoes until tender
(about 10-12 minutes), then drain well and halve.
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Fry the onions in 1 tbsp
oil and the paprika until golden, then stir in the
raisins, followed by the honey and vinegar. As soon as the
dressing begins bubbling, stir in the roasted peppers.
Heat through for another 1-2 minutes, then toss in a big
bowl with the shredded chicken, potatoes, pine nuts, and
leaves. Serve straight away.
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DAILY
DINNERS 
