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Dinner with Rukmini
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Roasted Fig, Chicory and Hazelnut Lunchbox Salad
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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Introduction from Rukmini Iyer
Honey roasted figs, chicory and hazelnuts are a beautiful base for this easy salad. Cook it in stages below for a simple yet delicious lunchbox, or eat immediately while the chicken is still hot. It’s nice enough for a dinner party.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the chicory, figs, hazelnuts, onion and chicken breasts into a roasting tin large enough to hold everything in a single layer.
Mix gently with 1 tablespoon of the olive oil, the sea salt and freshly ground black pepper, then drizzle with the honey.
Scatter the bread over the top, then transfer the tin to the oven and cook for 25–30 minutes, until the chicken is cooked through.
Meanwhile, whisk the lemon juice, extra virgin olive oil, salt and pepper for the dressing together.
Let the chicken and vegetables cool down, then slice the chicken. Divide the rocket between 2 lunchboxes, top evenly with the vegetables and sliced chicken, then refrigerate, along with the dressing, in a couple of little pots or jars. Pop the toasted focaccia into 2 airtight bags or containers to keep it crisp and mix everything together just before you eat.
MAKE IT VEGGIE: Substitute the chicken with 250g goat’s cheese with a rind, cut into thick slices and baked along with the figs.
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