- 1.3kg waxy potato such as Desirée, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large skinless boneless chicken breast fillets, each sliced into 6-8 pieces
- 50g SunBlush tomato or sun-dried tomatoes (drained really well)
- 50g black olive
- 4 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 lemon, grated zest and juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp wholegrain mustard
- a couple of handfuls of watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.
Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.
Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.
Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.
Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.
Making with tofuFor a vegetarian version, use 2 x 220g packets of smoked tofu instead of the chicken. Cut it into cubes and fry it gently in the olive oil for about 4-5 minutes before adding the tomatoes, olives and rosemary.
Making with eggsPoached eggs make a great alternative to chicken – the dressing mingles with the egg and potatoes and tastes fantastic. But omit the olives.