Delicious summer berry recipes

 5 of 12 

Summer Berry Salad

Light, sweet, tangy and a great alternative to a heavy chicken Caesar. This berry salad includes fresh raspberries in a mouthwatering and waistline-friendly sauce, while honey and mustard give a kick of flavour to the chicken.

Don’t be afraid to be creative with your salad - try feta, red onion or a selection of berries for variety.

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

 4 chicken breasts about 150-175 g (5-6 oz) each

1 tablespoon runny honey

1 teaspoon Dijon mustard

1 teaspoon multicoloured or black peppercorns, coarsely crushed

2 tablespoons white wine vinegar

4 tablespoons olive oil

Salt

150 g (5 oz) raspberries

2 x 120g bags mixed salad leaves with red chard and beetroot strips

3 tablespoons fresh chopped chives or parsley to decorate, optional

Method

1. Preheat the oven to 200degC/fan 180degC/Gas Mark 6. Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly.
2. Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre.
3. Crush half the raspberries with a fork then mix with the remaining vinegar and a little salt and pepper then whisk in the remaining oil. Sieve to discard the raspberry seeds. Add the salad leaves to a serving bowl, toss with the dressing then sprinkle with the remaining raspberries.
4. Cut the hot chicken into thin slices, toss through the salad, drizzle with the juices from the foil then sprinkle with the chopped herbs if using and serve immediately.

Next page