Ingredients
• 1 whole roast chicken, warm or cold
• 180g baby spinach leaves or salad leaf baby kale
• 4 ripe figs, cut into wedges
• 400g can chickpeas, drained, rinsed
• 3 green shallots, thinly sliced
• 1⁄2 bunch mint, leaves picked
• 1⁄4 bunch dill, fronds picked
• Sea-salt flakes and freshly ground black pepper, to season
Dressing
• 100ml extra virgin olive oil
• 2 Tbsp white wine vinegar
• 1 Tbsp orange marmalade
• 1⁄2 tsp ground cumin
• Sea-salt flakes and freshly ground black pepper, to season
Method
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Combine all dressing ingredients in a small bowl and set aside.
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Remove chicken meat from bone in large pieces where possible. Discard skin and bones. Arrange spinach or kale and chicken on serving platter. Nestle figs among leaves, and scatter over chickpeas and shallots.
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Pour over dressing and scatter herbs on top. Season and serve.
