My wife relaxes at the weekends by planting and nurturing vegetables on our 20 square foot roof terrace. This doesn’t produce a huge harvest – enough for a couple of meals – but what it does produce is sensational.
Last night, we made a salad with freshly-picked Swiss chard leaves, peppery rocket and some out-of-this world fresh mint. As an accompaniment to cold creamy curried chicken, it worked a treat.
Serves 2
1-2 cooked chicken breasts, chopped into chunks (I used leftovers)
2 tbsp mayonnaise
1 tbsp korma paste (from a jar)
1 tsp mango chutney
1/4 cucumber, roughly chopped
Salad leaves of y our choice (we had Swiss chard, rocket and red lettuce
10-12 fresh mint leaves
1. In a bowl, mix the chicken, mayo, korma paste, mango chutney and cucumber together.
2. Arrange the salad leaves on a plate and spoon the chicken mix over.
3. Er, that’s it. Make sure you eat a piece of chicken with a leaf of mint for maximum impact. Zzzzzzing!
