Warm Salad Series: Chicory and Fennel Salad with Balsamic Glaze

This is the fourth warm salad in this series. The first week of the series I posted a recipe for a Grilled Nectarine and Goats Cheese Salad, the second saw my honeyed figs with mozzarella and cured ham salad.

Three weeks after this series started, I’m posting a salad where all of the ingredients are griddled together, including the leaves – the warmest of all of the salads yet.

The salad leaves used in this recipe are chicory. This can be bought in most good supermarkets. Its leaves are firm and crisp which means it stands up to the heat of a griddle-pan really well!

For the best results, this salad should be griddled on a high heat, so that the ingredients begin to blacken adding extra flavour!

For the full recipe see below.

Parmesan Crusted Chicken with Lemon-Mediterranean Veg!

Many of you have probably gathered that I don't eat meat very often, so when I do I like to come up with something new and interesting.

Today it was just me and Dad for dinner and he hates all things vegetarian, so I knew I had to make him something tasty that included veg for me but enough meat for him!

His first comment when he came in was "I hope there's nothing green" - whoops! I'd included courgette...never mind!

Fortunately this recipe went down a treat! (Though he did ask where his potatoes were! Haha!) It must have been the combination of moist chicken with a beatifully salty crust with the sharpness yet sweetness of the mediterranean veg to cut through that he enjoyed so much.

Delicious!