Winter salad

I really love assembly dishes - just assemble and go! Maybe that's why I like salads. However to make a really good salad, you need a lot of ingredients to assemble. Not quite so work-free after all! This salad celebrates the best of summer food as it is preserved at the height of their freshness for winter using very traditional methods. I admit my salt-baked roast chicken didn't go so well, which is why I'm not including a separate recipe for that, but this was the method I hit upon to disguise the chicken!

Ingredients (for 1)

1 piece of roast chicken thigh, meat removed from the bone and cubed

2 - 3 pieces of sundried tomato

3 whole sweet spicy pickles, sliced

5 to 6 olives (chose your favourite! I like black ones), sliced

2 tbsp chutney (I used olive and tomato chutney to compliment the other flavours in this recipe)

5 to 6 cos letter leaves, washed and roughly chopped

(other salad leaves optional)

Vinaigrette

2 tbsp oil from the bottle of sundried tomato

1 tbsp vinegar (I like balsamic or red wine vinegar)

1 tsp whole grain mustard

Salt and pepper to taste

Method

1) Mix up the vinaigrette.

2) Assemble ingredients, toss in the vinaigrette and voila!