Roast dinner salad

Our Easter dinner was roast chicken and roast potatoes, which (as you can see in the photo) was a little too much for both of us. It was very easy, just drizzle a whole chicken in olive oil and sprinkle with sea salt. Cook in a hot oven, covered in foil for around 45 minutes. Then add some potatoes (pre-boiled for 5 minutes and then cut into thin wedges). Sprinkle with some pepper and any other spices you like (I like coriander seeds and some cumin). Cook for a further 30 minutes. 


This afternoon I turned the leftovers into a delicious summer salad and we ate it for lunch before heading back to the sunny beach. 


All you need to do for this simple salad is shred the leftover roast chicken into a large bowl, add the cold potatoes (cut into large chunks), add two chopped up tomatoes, a handful of chopped fresh basil, a small tin of sweetcorn and a ball of mozzarella ripped into small pieces. Then sprinkle with salt and pepper and Drizzle with a good glug of olive oil and a little thick balsamico. Et Voila! Fast lunch so that you can have more time to explore the beach :)