Marcus Bean is kicking off the weekend with a real mouthful of a dish: chicken, beetroot, goats cheese and peach salad with a blackberry dressing toasted hazelnuts and smoked bacon.
2 cooked beetroot finely sliced
2 cooked chicken breasts
100g soft British goats cheese
40g hazelnuts (dry roast in the pan to bring out the flavour)
1 ripe peach cut into small wedges
2 rashers of cooked smoked bacon (finely chopped)
80g mixed salad leaves (including beetroot leaf & watercress if available)
For the blackberry dressing (makes about 500ml)
1 cup wild blackberries
½ cup English Rape seed oil or Olive oil
½ cup balsamic vinegar
1 tsp sugar
Juice of ¼ lemon
1 tsp finely chopped shallots
1 clove garlic finely chopped
1-2 tbsp freshly chopped mint
1. To make the dressing, add all the ingredients to a food processor and pulse until smooth, taste and check seasoning. If happy bottle and set aside until required.
To assemble the salad, get two plates or one big board if you want to share, assemble the sliced beetroot on the bottom, then the leaves on top, sprinkle over the roasted nuts, crumble the goats cheese and then shred the chicken and spread out in the salad.
Heat up a griddle pan or frying pan and put on a high heat, add the peach wedges and grill until coloured on both sides. Add to the salad and finish with a sprinkling of the smoked bacon pieces and the blackberry dressing.