EATS SHOOTS AND LEAVES

GRILLED CHICKEN AND LITTLE GEM SALAD

The joy of a salad like this is that every mouthful will be different

SERVES 4

2 tsp dried oregano
2 tbsp olive oil
2 skin-on chicken breasts, butterflied
1 bunch of spring onions, trimmed
2 little gem lettuces, cut into wedges
A few tomatillos, cherry tomatoes or physalis, roughly chopped
A selection of salad leaves
75g cooked quinoa
Leaves from a few small bunches of herbs, eg basil, coriander, mint, chives
A few pumpkin seeds, lightly toasted

FOR THE DRESSING

1 small bunch of tarragon, leaves only
1 small bunch of parsley, leaves only
A few sprigs of coriander and basil
1 green chilli, deseeded and chopped
1 garlic clove, peeled and chopped
Juice of 1 lime
2 tbsp yogurt
1 tsp each red wine vinegar and honey
4 tbsp olive oil

■ Mix the oregano with the olive oil,