1 tsp sea salt
350ml vegetable stock
2–3 chicken breasts (about 600g)
2 tbsp white wine vinegar
3 tbsp rapeseed or extra virgin olive oil, plus a little extra
½ tsp sugar
250g strawberries, cut in half
250g small tomatoes, cut in half
400g asparagus, trimmed
200g baby spinach, washed
A couple of sprigs of fresh oregano or thyme
1. Bring the milk, salt and vegetable stock to a simmer in a large saucepan. Lower in the chicken breasts and leave to simmer very gently for 20 minutes.
2. Meanwhile, whisk together the vinegar, the oil, sugar and ½ a teaspoon of salt. Toss gently with the strawberries and tomatoes. Bring a pot of salted water to the boil, add the asparagus, then remove after 2 minutes. Plunge asparagus into a bowl of iced water
to stop the cooking and retain the colour.
3. Once the chicken is done, leave to rest for 10 minutes. Prepare the asparagus and spinach by tossing them in a little rapeseed oil with a pinch of salt. Place on a large serving plate, then slice up the chicken, toss with the strawberries and tomatoes, and add to the salad. Sprinkle over the oregano or thyme leaves and serve immediately.
Top tip: Grilled halloumi cheese makes a delicious vegetarian version (make sure the halloumi is vegetarian). Cold roast chicken also works well if you have any left over in the fridge. The salad is equally nice without chicken as a side for a barbecue.
Get ahead: The chicken can be poached in advance, sliced, and kept for a couple of days in an airtight container in the fridge.
Wine match: Pinot Gris, Rosé.
Images by David Loftus from The Little Swedish Kitchen by Rachel Khoo.