Summer temperatures have been fleeting here in London. However, when the sun was out for 2 days in a row, I knew it was time to take advantage of the opportunity and make one of our favorite salads. The salad itself is simple, but there are a few steps to preparing it – a bit of baking, steaming, and frying. Still, it’s one of the household favorites!

Ingredients:

2 cups mixed leaves (rocket, romaine, spinach, etc.), washed

1 1/2 cups cherry tomatoes, sliced in half

1 cup string beans, washed, trimmed, and cut in half

1 medium sweet potato, washed, peeled, and sliced into strips

2 tablespoons of pine nuts

2-3 tablespoons of extra virgin olive oil

2 chicken breasts, skinless

1 1/2 tablespoons of wholegrain mustard

sea salt to taste

1/2 teaspoon smoked paprika

Directions:

  1. Preheat the oven to 200°C.
  2. Place the halved cherry tomatoes in a baking dish. Coat lightly with EVOO and a sprinkling of sea salt. Bake in the oven for 45 minutes – until slightly charred.
  3. At the same time, place the sweet potato strips in a baking dish and also coat lightly with EVOO. Sprinkle salt and paprika over the fries. Bake in the oven for 45 minutes until soft but slightly crisp.
  4. While the tomatoes and sweet potato strips are baking, steam the string beans.
  5. Pan fry the chicken breasts — heat a skillet and add 1 tablespoon of EVOO. Sprinkle a bit of salt on the chicken breast. Pan fry for 3 minutes on each side until golden brown. Check that the chicken is cooked all the way through.
  6. Once everything is cooked, it’s time to assemble the salad. Place the washed leaves in a salad bowl. Add the cherry tomatoes, string beans, and sweet potato strips. Place the chicken on top and garnish with pine nuts.
  7. Dressing: Mix 1 1/2 tablespoons of wholegrain mustard with the juice from the roasted cherry tomatoes. Add 1/2 teaspoon of garlic powder and a dash of white pepper. Mix well. Dress your salad to taste.