Chicken and Kumquat Salad

• chicken breasts↗3
• large slices of sourdough bread2

  cut into cubes

• broccoli↗200g g

  cut into small pieces

• kumquats10

  thinly sliced, seedless (see tip)

• radishes↗10

  cut into quarters

• small red onion↗1

  thinly sliced into half-moons

• feta↗100g g

  crumbles

• toasted almonds↗50g g

  with skin, coarsely chopped

• chivessmall pack

  chopped

• light olive oil↗4 tbsp tbsp

  or peanut oil

• golden sugar↗1 tsp tsp
• lemon↗1

  zest and juice

• English mustard↗1 tsp tsp

  powder

• white wine vinegar↗3 tbsp tbsp
• poppy seeds↗2 tsp tsp

Step-by-step instructions

1. 1

   Bring two pots of water to a boil. Add the chicken breasts to one of them and cook for 2 minutes. Turn off the heat, cover and let steep for 30 minutes. Place the broccoli in the other pot, cook for 2 minutes, then drain and immediately transfer to a bowl of cold water. This helps retain colour and crunch.

2. 2

   While the chicken cooks, preheat the oven to 200 °C/180 °C with convection/gas 6. Spread the bread cubes on a tray and bake for 10‑12 minutes until golden, then remove and let cool. They can be prepared a day ahead and stored in a container.

3. 3

   Place the dressing ingredients together with 1 tsp salt into a jar with a lid. Shake well and set aside. It can be prepared a day ahead. Arrange the kumquats, broccoli, radishes, onion, feta, almonds and chives in a serving bowl.

4. 4

   When the chicken is ready, remove it from the water, let cool for 5 minutes, then tear into large pieces and add to the salad. Just before serving, drizzle with the dressing and mix well.