- 1 large leek
- 1 (350g) loaf of rustic white bread
- 3 1/2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp grainy mustard
- 3 large ripe tomatoes
- 4 cups shredded rotisserie chicken meat
- 1/2 cup fresh parsley
- On a large rimmed baking sheet, toss 1 large leek, chopped, and 1 (350g) loaf rustic white bread, torn into chunks, with 2 1⁄2 tbsp olive oil. Bake in a 230°C oven for 15 minutes or until bread is toasted and leeks are golden.
- In a large bowl, whisk 2 tbsp each lemon juice and grainy mustard, 1 tbsp olive oil and salt to taste. Add 3 large ripe tomatoes, chopped; toss. Add 4 cups shredded rotisserie chicken meat, 1⁄2 cup fresh parsley and toasted bread and leeks. Toss to combine.
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