I am indebted to Gary and Sarah Ash of Llandeilo for this inspiration behind this interesting culinary creation . . .
500g Chicken of the woods, lightly sauteed in good olive or walnut oil
500g Steamed new potatoes
100g Steamed fresh peas (preferably homegrown)
200g Cherry tomatoes
100g Bottled, tinned or rehdrated dried chestnuts
50g Fresh nasturtium seeds (or bottled capers)
50g Black olives (optional)
100g Chopped fresh ‘soft’ herbs (eg coriander, basil, flat-leaf parsley, oregano, chives, wild garlic etc)
1 Fresh chilli, deseeded adn finely chopped
For the dressing
1 tspn Finely chopped onion
1 clove Garlic
1 tspn Dijon mustard
1 Lemon (juice of)
4 tblspn Olive oil
1 tspn Runny honey
Salt and pepper
Put the dressing ingredients in a jar and toss until they form a creamy emulsified liquid. Meanwhile arrange the salad ingredients carefully in a bowl and drizzle the dressing over the top (alternatively just toss everything together). Serve with fresh crusty home made sourdough bread (see website for recipe).