Dean brings us a taste of summer with one of his favourite warm salads.
1 x 220g pack chicken breast goujons/mini fillets
3-4 sprigs fresh thyme
2 cloves garlic, crushed
1 tbsp olive oil
½ loaf of ciabatta bread, stale is good
5 large ripe plum tomatoes, quartered
½ cucumber, deseeded and diced
4 handfuls rocket
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 ball mozzarella
Bunch fresh basil
Place the goujons into a re-sealable freezer bag and add the garlic, thyme, paprika and olive oil. Massage to make sure everything is mixed then leave to marinade for 1 hour if you can. Preheat a griddle pan then place on the goujons, cook for around 2-3 minutes per side or until cooked through.
Cut or tear the ciabatta into chunks then drizzle with a dash of olive oil. Place onto a baking tray and cook for 10 minutes in an oven set at 200°c / gas mark 6.
Place the tomatoes into a large bowl along with the cucumber, then dress with the olive oil and vinegar. Season with salt and pepper then leave to stand for 30 minutes. The tomatoes must be at room temperature before eating. Just before serving toss through the rocket and ciabatta.
Portion the salad onto plates or bowls along with any juices then top with the griddled chicken, torn mozzarella and fresh basil.