• 1 lettuce
  • 1 leg of chicken
  • 1 lemon
  • 2 red chillies
  • 2 waxy potatoes
  • 30 g feta cheese
  • 1 scallion
  • 3 black olives per person
  • salt, black pepper
  • 1 head of garlic
  • 1 tub fromage frais
  • pinch of paprika


  • Bring some water to the boil with a picnh of salt, 1 chilli (split), and 1 crushed clove of garlic and reduce to simmer. Add the leg of chicken and leave until cooked (around 20-30 mins).
  • Crush another clove of garlic and add this to the fromage frais with a little salt and pepper, the grated zest of one lemon and the juice of half the lemon plus a little chopped chilli.
  • Boil the potatoes, cool and slice, then grill on a grill pan. Season to taste.
  • Assemble the salad using the washed leaves, diced feta, chopped olives and the scallion cut diagonally. Do not dress until the last minute.
  • Remove the chicken from the water and strip of all its flesh using a sharp knife.
  • Mix the salad ingredients with the froamge frais dressing and place each portion in a bowl or plate. Arrange some of the chicken on top and surround with slices of grilled potato. Add a dollop of the dressing on top to serve and sprinkle with a little paprika.