I can’t think of a nicer lunch on a summer’s day – hopefully enjoyed in the sunshine with a glass of cold Léoube
STORIES · 12.07.24
Food | Garden | Recipes
Earlier this week I launched my third book, Daylesford Living: Inspired By Nature. Alongside elegant table settings and homegrown flower arrangements, the book includes a handful of simple, seasonal recipes that celebrate the organic produce we grow at the farm – and in my kitchen garden at home.
This chicken and charred courgette salad with tarragon yoghurt dressing comes from the book’s wildflower picnic menu. I can’t think of a nicer lunch on a summer’s day – hopefully enjoyed in the sunshine with a glass of cold Léoube.
Serves 6
4 organic eggs
500g cooked chicken breast, shredded
200g fine green beans
2oog baby courgettes
1 tbsp olive oil
4 baby gem lettuce hearts
1 tbsp chives, chopped
Salt and pepper
For the tarragon yoghurt dressing:
100ml natural yoghurt
100ml mayonnaise
1 heaped tsp Dijon mustard
2 tbsp tarragon, finely chopped
1 tbsp chives, finely chopped
A squeeze of lemon juice
Salt, pepper and extra olive oil to taste
To make the dressing, combine all of the ingredients in a small bowl and whisk to thoroughly combine. Chill until required.
To cook the eggs, bring a pan of water to the boil and carefully add the eggs. Simmer gently for 7 minutes and then cool under running water. Once cold enough to handle, carefully peel the eggs. Slice into quarters and keep to one side.
To cook the green beans, simply add to a pan of salted boiling water and simmer for 3-5 minutes until just tender. Drain, cool under running water and drain again.
Heat a chargrill pan until almost smoking. Slice the courgettes in half lengthways and toss in the olive oil, salt and pepper. Grill, cut side down, for 2-3 minutes until the courgettes are charred but still al dente. Remove to a plate.
To assemble the salad, tear the leaves from the little gem hearts and scatter them over a large platter. Arrange the green beans, courgettes and shredded chicken on top of the lettuce, followed
by the quartered egg. Drizzle the dressing all over the salad and finish with the chopped chives. Serve straight away.
To find more of my favourite seasonal recipes, you can order your copy of Daylesford Living: Inspired By Nature here.
