For a quick and easy seasonal meal try this Sherry Vinegar Roast Chicken Salad with Romesco Sauce from Sabato.
Serves 4
Sherry Vinegar Roast Chicken Salad
500g free-range skinless chicken breasts
3 Tbsp Capirete Pedro Ximénez Sherry vinegar
2 Tbsp extra virgin olive oil (EVO)
Iblea sea salt and freshly ground black pepper
250g green beans, trimmed and sliced in half
1 cup podded broad beans, shells removed
75g baby kale leaves
200g pecorino cheese, cut into 1cm cubes
100g roasted Marcona almonds
1∕3 cup Salvagno pitted olives
2 Tbsp fresh mint, chopped
1/4 cup Italian parsley, chopped
1/4 cup extra virgin olive oil (EVO)
1/4 cup Capirete Pedro Ximénez sherry vinegar
Romesco Sauce
1 small tomato, coarsely chopped
2 slices stale ciabatta bread, crusts removed
1 garlic clove, chopped
Pinch Spice Trader chilli flakes
100g El Navarrico piquillo pimientos
50g roasted Marcona almonds, coarsely chopped
60ml extra virgin olive oil (EVO)
1 Tbsp Capirete Pedro Ximénez Sherry vinegar
Iblea sea salt and freshly ground black pepper
Preheat oven to 190°C. Place chicken breasts in a low-sided oven pan.
Drizzle with sherry vinegar and olive oil and season well with salt and pepper. Roast for 20-25 minutes (depending on size of chicken breasts) until cooked through. Remove to rest until cool enough to handle then tear chicken into bite-sized pieces. Set aside to cool completely.
Blanch green beans in boiling water for 1 minute then plunge into ice cold water to cool. Drain well.
Place all the salad ingredients in a large bowl, drizzle with olive oil and sherry vinegar, season with salt and pepper and toss well to combine.
To make Romesco Sauce, place tomato and torn bread in a food processor and process to chop. Add garlic, chilli, pimientos, and almonds and process to puree. Add remaining ingredients and process to combine into a rough textured paste. Season with salt and pepper, to taste.
Serve the salad with the Romesco sauce on the side to spoon over.