Chicken and bread salad

Dairy free and wheat/gluten free (depending on the bread used). Serves 3.

Chicken breast, to equal approx 250gms 1 carrot, roughly chopped 2 bay leaves 2 stems thyme Sea salt and freshly ground black pepper to taste 180gms organic, sourdough bread, day old is fine 3 medium sized garlic cloves handful lemon thyme - hardier stem removed 4 tablespoons olive oil 1 tablespoon pine nuts 1 tablespoon currants 3 teaspoons lemon juice 1 teaspoon apple cider vinegar tiniest pinch raw sugar 100gms mixed greens - I prefer rocket, cos and mizuna, but anything is fine


Place the chicken breast in a medium pot, and add enough water to cover the breast well. Add a pinch salt, pepper, bay leaves, thyme and carrot. Cover and place over a moderate heat and bring to a gentle simmer. Simmer for 10-15 mins, or until the breast is just cooked, taking care not to overcook. Remove and place in a bowl, and drizzle a bit of the poaching liquid over the chicken to keep moist. Cover and place in the fridge while you prepare the salad. Omit this step if you have cooked chicken.

Preheat oven to 170 degrees Celsius or 150 if fan forced oven.

Add 2 garlic cloves and lemon thyme to a pestle and give it a good grind to break down. Add 2 tablespoons olive oil and continue to mix, making sure the garlic and thyme are well broken down into the oil.

Cut the bread into slices 2cm thick, and then into rough dice approx 2cm - it doesn't matter at all if some are bigger and some smaller. Tip the flavoured oil from the pestle onto a baking tray, using a piece of the bread to help scrape out every possible bit. Add the bread to the tray, and mix it through the oil using your hands, making sure the oil is evenly distributed through all the croutons. Place in the oven and cook for 15 to 20 mins, or until the bread is just crisp on the outside, but soft to press. When cooked, set aside.

Add the pine nuts to a baking tray or dish and cook for approx 6 mins or until ever so lightly golden. Set aside.

Place the currants in a small dish and pour over a little boiling water. Set aside.

Add the remaining 2 tablespoons oil to a jar, together with the lemon juice, apple cider vinegar, remaining garlic which has been crushed, sugar, pinch of salt and pepper. Add the pine nuts to this. Drain the currants and add these to the dressing. Shake, taste and adjust if necessary.

Shred the meat onto a plate or dish, letting any juice run into the dish.

Add the leaves, croutons, chicken and it's juices, and the dressing to a big bowl. Gently toss through with your fingers to distribute the ingredients evenly. Sprinkle with salt and black pepper and serve.