FOR THE JUCIEST CHICKEN: BRINE IT!
Place 1 cup leftover pickle juice from the gherkins, 1 t chopped garlic, ½ t chopped green chilli, ½ t salt into a Ziploc bag and add the chicken. Shake the bag to submerge the meat and place in the fridge for 1 hour or overnight. Drain and discard the brine when ready to cook.
“I love a salad; it's a bit of an obsession, really. I also love reinventing some of my favourite dishes in salad form, from the moreish tang of a blue cheese dip with the crunch of crumbed chicken (inspired by my favourite burger), which is perfect for a carb-free poolside lunch, to a classic tomato salad that is best eaten at room temperature. They're just made for picnics or a bring-and-braai.” – Hannah Lewry
BEST FOR A PICNIC TOMATO SALAD WITH ITALIAN CHILLI CRISP
“This salad travels well – transport the chilli crisp in a jar and drizzle over the salad just before serving. It's also delicious as a side to thinly sliced braaied fillet or lamb, along with crunchy toasted
