Italian roast chicken cobb salad
Heat the oven to 200C/180C fan/gas 6. Push the lemon halves into the cavity of the chicken. Using a pestle and mortar, bash together the garlic, oregano and some salt. Add half the olive oil and bash...
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Cooking tools:
- Mortar and pestle
- Grill
- Roasting pan
- Pepper mill
- Oven
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 lemon , halved -
- 1 medium whole chicken (1.5kg) -
- 2 garlic cloves -
- ½ bunch of oregano , leaves picked and chopped -
- 4 tbsp extra virgin olive oil -
- 300g vine cherry tomatoes -
- 10 thin slices pancetta -
- small bunch of basil , leaves picked -
- 150g pitted olives -
- 2 Little Gem lettuces , cut in half -
- 4 eggs , soft-boiled for 7 mins, then peeled and halved -
- 1 large ball of buffalo mozzarella -
- 120ml extra virgin olive oil -
- 1 heaped tbsp Dijon mustard -
- 1 lemon , juiced -
- pinch of sugar -
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