Serves 4
Ingredients
For the salad
2 chicken breasts
100g bag of lamb’s lettuce
280g jar of artichoke hearts in olive oil, drained and rinsed to get rid of excess oil, plus 1 tbsp oil from the jar
Finely grated zest of 1 unwaxed lemon
Sea salt and freshly ground black pepper
For the saffron dressing
Large pinch of saffron strands, soaked in a little warm water for 30 min
100ml greek-style natural yoghurt
Juice of ½ lemon
Pinch of caster sugar
Method
1. Poach the chicken breasts. Put them in a single layer in a shallow, lidded pan, and cover them with stock or water and any other aromatics you choose (eg, garlic, peppercorns, ginger). Bring to a simmer, then cook over the lowest possible heat for 7-10 min, depending on the size of the chicken breast. Start checking for doneness after 7 min, by inserting a skewer. If it comes out too hot to touch for more than a second, the chicken is done.
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2. Drain the chicken and put it on a hot griddle pan to get some char marks and add smokiness. Slice it thinly on the diagonal.
3. Arrange the salad leaves and artichoke on a plate and sprinkle over the lemon zest. Add the chicken breast and season with salt and pepper. Drizzle on the oil.
4. Whisk the saffron into the yoghurt and add the lemon juice and sugar. Add hot water until you have a smooth dressing and drizzle this over the salad.