Ingredients

Method

• 500–600 g small Brussels sprouts, trimmed
• 500 g small potatoes, halved
• 500 g free-range chicken breasts, skin on
• 4 T olive oil
• Sea salt and freshly ground black pepper, to taste
• A few sprigs thyme
• 1 x 40 g sachet watercress
For the dressing, mix:
• 1–2 t hot English mustard
• 1 T apple cider vinegar
• 6 T olive oil
• Honey, to taste
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 210°C.
2. Moisten the Brussels sprouts, potatoes and chicken with the olive oil and season to taste. Arrange in a single layer – the chicken and potatoes skin-side up – on a large baking tray. Add the thyme.
3. Roast for 30 minutes, or until the sprouts are crusty and charred and all is tender. Remove the sprouts and chicken. Smash the potatoes and toss gently in the oil in the pan. Arrange cut side up and return to the hot oven for 5 to 10 minutes until golden and crusty.
4. Allow the chicken to rest for 10 minutes, then tear into large shreds. Mix everything with the dressing. Check the seasoning, turn onto a platter or bowl and add the watercress.

The twist: Smashing the potatoes halfway through roasting adds extra crunch.

Discover more salad recipes here.