100 • JULY 2019
Rachel Walker is
a food writer for
numerous national
publications. Visit
rachel-walker.co.uk
for more informationSummer “Roast”
FOOD
Serves 4-6
2tsp chilli flakes
2tsp dried oregano
4tbsp red wine
vinegar
4tbsp olive oil
1 medium sized
chicken
4 courgettes
2tbsp olive oil
500g radishes
100g bunch of
parsley
50g bunch of mint
1tbsp Nigella seeds
Optional serve:
bowl of buttery
new potatoes
This summer roast takes the form of a gloriously big
salad—but not chicken salad as you know it. There’s
no mayonnaise to form the base or pasta to bulk it out.
Instead summer herbs keep the flavours light and
fresh. It can be served as a seasonal alternative to a
roast lunch, particularly when accompanied with a
bowl of buttery potatoes and a good bottle of wine- Start by making the marinade—which will also
double-up as a dressing. Mix together the chilli flakes,
oregano, red wine vinegar and olive oil in a small jug.
Season with salt and pepper. - Pour half the dressing in a resealable bag, add the
chicken and refrigerate for 2-12 hours to allow it to
marinade. Set aside the remaining half to serve with
the salad. - Preheat the oven to 180°C. Place the chicken in a
roasting tin, pour over the marinade and roast for 45
minutes. Check that the chicken is cooked through by
stabbing the thickest part with a knife, and ensuring that
the juices run clear. - Meanwhile, cut the courgette at a diagonal angle at
1cm intervals. Put in a mixing bowl, toss with the olive oil
and season with salt. Heat a griddle pan and cook in
batches so that each slice develops delicious black char.
This will take a little time but is worth the effort and will
give the chicken a chance to rest. - Wash and halve the radishes, then wash and pick the
parsley and mint leaves and slice roughly. Put in a mixing
bowl along with the sliced courgette and Nigella seeds.
Shred the chicken off the bone while still in the roasting
tin, so that the meat soaks in the juices. Add it to the
salad and toss through the remaining dressing. - Serve with a side dish of buttery roast potatoes. Turn
leftovers into a chicken salad by mixing with a little
mayonnaise and thinly-sliced spring onions.