Table of Contents
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
Tear or slice the hen into bite-sized items and prepare with the cucumber, feta, olives and lettuce in 4 bowls.
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.
Garnish with Greek basil leaves and serve instantly.