Take a fast journey to the Mediterranean with this recent hen salad filled with the goodness of crisp greens and olives.


450g leftover roast hen

6 child cucumbers; halved or quartered lengthways

125g crumbled feta 

175g pitted kalamata olives 

150g combined salad leaves

Handful Greek basil leaves

For the dressing: 

2 tbsp white wine vinegar

4 tbsp olive oil

1 clove crushed garlic

1/2 tsp caster sugar

2 tbsp finely chopped flat-leaf parsley


freshly floor black pepper


Step 1. 

Tear or slice the hen into bite-sized items and prepare with the cucumber, feta, olives and lettuce in 4 bowls.

Step 2. 

Put the entire dressing substances in a jug with a giant pinch of salt and pepper. Stir briskly to emulsify, then drizzle it over the salads.

Step 3. 

Garnish with Greek basil leaves and serve instantly.

Serves 4.