Catalan roast chicken, potato and pepper salad
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 400g Jersey Royalshalved
- 1 small onionthinly sliced
- olive oil
- 1 tsp sweet smoked paprika
- 50g raisins
- 1 tbsp honey
- 4 tbsp sherry vinegar
- 1 large jar roasted red peppersdrained and cut into strips
- 1 rotisserie chickenskin discarded and meat shredded from the bone
- 50g pine nutstoasted
- 50g rocket leaves
Nutrition: per serving
- kcal346
- fat15.3g
- saturates2.8g
- carbs20g
- fibre2.2g
- protein30.9g
Method
step 1
Boil the potatoes until tender (about 10-12 minutes), then drain well and halve.
step 2
Fry the onions in 1 tbsp oil and the paprika until golden, then stir in the raisins, followed by the honey and vinegar. As soon as the dressing begins bubbling, stir in the roasted peppers. Heat through for another 1-2 minutes, then toss in a big bowl with the shredded chicken, potatoes, pine nuts, and leaves. Serve straight away.
