Ingredients
- 2 chicken breast fillets
- 60g walnuts
- ½ sourdough baguette, coarsely torn
- 100ml olive oil, plus extra
- 200g baby green beans, ends trimmed
- 1 tbsp red-wine vinegar
- 4 figs, cut into wedges
- 2 witlof, leaves separated
- Serves 4
Method
Method
Put chicken breasts in a saucepan and cover with coldwater. Bring to a simmer and cook for six to eight minutes. Remove fromheat, cool in stock then drain and cut into thin slices.
Heat oven to 200C. Scatterwalnuts on an oven tray and bake for five minutes then set aside to cool. Toss bread with extra olive oil and toast in the oven for eight to 10 minutes until golden.
Blanch beans in lightly saltedwater for two to three minutes, drain, refresh under coldwater and drain again. To make dressing, mix olive oil and vinegar in a small bowl and season to taste.
Put chicken, bread, beans, figs and witlof in a large shallow bowl, drizzle with dressing and toss gently. Serve scattered withwalnuts.
WAYS WITH WALNUTS
Spread walnuts in a single layer on a paper-lined oven tray. Mix a couple of tablespoons of sugar with one of water and pour over nuts. Bake in a moderate oven for about 15 minutes then serve on mixed berries and ice-cream.
Make a tasty autumn salad by pan-frying sliced onion with oyster mushrooms then combine with cooked, thickly sliced kipfler potatoes. Add baby salad leaves and a squeeze of lemon juice. Toss gently, add crumbled ricotta, toasted walnuts and drizzle with extra virgin olive oil.
Cook fusilli pasta in plenty of boiling water. Meanwhile, heat a splash of olive oil in a large pan and add chopped garlic, chilli and anchovies. Stir over low heat then add tomato passata and olives. Drain pasta, add to sauce, stir and serve topped with toasted walnuts.
