Italian roast chicken cobb salad
Revamp the classic American salad with Italian elements – creamy mozzarella, basil and olives. Perfect for sharing.
SERVES 4-6 PREP 20 mins plus resting COOK 1 hr 15 mins EASY
1 lemon, halved
1 medium whole chicken (1.5kg)
2 garlic cloves
½ bunch of oregano, leaves picked and chopped
4 tbsp extra virgin olive oil
300g vine cherry tomatoes
10 thin slices pancetta small bunch of basil, leaves picked
150g pitted olives
2 Little Gem lettuces, cut in half
4 eggs, soft-boiled for 7 mins, then peeled and halved
1 large ball of buffalo mozzarella For the dressing
120ml extra virgin olive oil
1 heaped tbsp Dijon mustard
1 lemon, juiced pinch of sugar
Heat the oven to 200C/180C fan/gas 6. Push the lemon halves into the cavity of the chicken. Using a pestle and mortar, bash together the garlic, oregano and some salt. Add half the olive oil and bash again. Push your fingers under the skin of the chicken
