Chicken, Green Bean and Sun‑Dried Tomato Salad with Chicken‑Fat Croutons

• sourdough bread↗300g g

  or crusty bread, torn into pieces

• leftover chicken fat3 tbsp tbsp

  (from roast chicken)

• green beans↗300g g

  trimmed

• leftover roast chicken300g g
• sun‑dried tomatoes↗75g g

  in oil, coarsely chopped

• grape tomatoes250g g

  coarsely chopped

• roasted garlic cloves2

  mashed

• wholegrain mustard↗1 tbsp tbsp
• apple cider vinegar↗2 tbsp tbsp
• honey↗1 tsp tsp
• sun‑dried tomato oil↗4 tbsp tbsp

  or olive oil

• parsley↗small handful of

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the bread pieces with chicken fat in a roasting tray with a pinch of seasoning. Roast for 15–20 minutes until crisp, then set aside to cool.

2. 2

   Meanwhile, bring a pot of salted water to a boil, add the green beans, bring back to a boil and cook 2–3 minutes until just tender. Drain well and place in a bowl of ice water for 10 minutes. Drain and pat the beans dry.

3. 3

   In a large bowl combine the green beans, chicken, sun‑dried tomatoes, grape tomatoes and croutons. Whisk together the roasted garlic, whole‑grain mustard, apple cider vinegar, honey and sun‑dried tomato oil, then season to taste. Drizzle the salad with the dressing, toss well and add more seasoning if needed. Serve on a large plate, sprinkled with the finely chopped parsley.