So we had a load of leftover cooked chicken from the roast we did at the weekend, and this recipe from the March chapter of Nigel Slater’s The Kitchen Diaries offers a good way to use it up.
A dressing is made of wholegrain mustard, olive oil and red wine vinegar. Meanwhile, some pumpkin seeds are splattered with soy sauce and toasted under the grill, and some almonds are toasted in a pan. We were supposed to use whole skinned almonds but the store was out so I used flaked almonds instead. The last ingredient is orange which is peeled and sliced, and any escaping juices are added to the dressing.
Finally, you take a big pile of water cress and add the chicken, dressing, orange and nuts. I also added some couscous on the side for a little bit of carb.