I'm always looking for new ways to use leftover roast chicken. This is chicken, bacon and avocado salad.
The base of the salad is a bag of mixed leaves. On top of the leaves I scattered chopped chicken, crisply cooked bacon, chopped avocado, a segmented orange, diced red pepper and some sliced red onions.
I drizzled it all with a simple dressing of olive oil, white wine vinegar, a little honey and some Dijon mustard.
Roasting the peppers would have been an improvement but it was still delicious.
Today I made myself another salad for lunch. I call it storecupboard salad because most of the ingredients were in my cupboards.
It's a tin of tuna, a tin of cannellini* beans, a few bottled artichoke hearts, some chopped sun-dried tomatoes and a handful of black olives. A little parsley and some sliced red onion finished it off. I didn't make a dressing because the artichokes and the dried tomatoes had oil on them already.
I piled this salad on top of some salad leaves.
I made these little beauties for our supper this evening.
They are chickpea flatbreads from the wonderful Eggs on the Roof blog.
They were such fun to make (such fun!). They are made from chickpea flour which is also called gram flour. They are more like pancakes than bread, soft and spongy.
I made a few adjustments to Charlie's recipe.
I thought 6 would not be nearly enough for my ravenous hoards so I doubled the recipe.
My small non-stick frying pan is not as non-stick as it used to be and I found I needed to put a little olive oil in the pan. This gave the breads a lovely crisp edge.
We ate them topped with slow-cooked red onions, a fried egg and some crumbled feta.
A little hot sauce on the egg was the perfect finishing touch.
They really were delicious.
Vegan and gluten-free too, and presumably full of protein from the chickpeas.
*That is how you spell cannellini Mr Spellchecker, and no I do not mean cannelloni which is a kind of pasta. Hmmph!