Jono & Jules do food & wine

This is absolutely lovely for lunch and you can make it up a few hours in advance and chill it in the fridge. It’s also easily doubled if your serving a crowd. Like everything it tastes better outside in the sun. Serve with some crusty bread and green salad leaves if you like.

Lemon & herb chicken salad – serves 6

• 750g cooked skinless chicken, cut into thin strips (we cook our chicken on a barbecue for extra flavour)
• 150g pitted green olives, halved
• 290g jar chargrilled red peppers, drained and thinly sliced
• 2 tbsp freshly chopped basil
• 2 tbsp freshly chopped flat-leaf parsley
• 200g feta cheese, broken into small pieces

FOR THE DRESSING:

• 2 tbsp Dijon mustard
• 2 tbsp pesto
• juice of 1 lemon
• 4 tbsp olive oil
• 1 tbsp caster sugar

Make the dressing by mixing all the ingredients together in a bowl and seasoning with salt and black pepper.

Add the chicken to the dressing and toss well, then addd the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season again.

Arrange the chicken on a large platter and top with the rest of the peppers and feta. Chill in the fridge for a bit before serving.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, Penguin Random House, 2019.)