Roast chicken salad

Ingredients

• 1/2 pack roast chicken slices
• 1/2 tin chickpeas
• 1/2 pack watercress
• 1/2 pack parsley
• Roast red peppers
• Roast courgette
• Large desert spoon of sauerkraut
• Mixed seeds
• French vinaigrette
• Houmous

Quantities are per person.

Method

Heat grill to maximum setting. Remove tray from grill and line with foil.

Wash and drain the parsley, red peppers, courgette (we assume the watercress comes pre-washed).

Slice the red peppers and courgette into long fingers, and lay out in the grill tray. Pour over plenty of olive oil, and sprinkle thyme and grind black pepper. Mix well and arrange evenly across tray.

Place tray in grill. Set timer for five minutes, and then turn down to medium heat and set timer for another ten minutes. Keep an eye on the courgettes and red peppers in case they start to burn.

Chop parsley and add to salad bowl with watercress. Add chicken slices and sauerkraut.

Drain and rinse chickpeas, and add to salad bowl.

Add roast peppers and courgettes, mixed seeds, and vinaigrette, and mix thoroughly.

Place salad bowl on table, together with houmous.