SUNDAY SALAD

The temperature in Sicily is soaring yet again, so cool food is called for.  I invented this salad thi morning:

Sunday Salad

You will need one chicken breast as they are sold in Italy or two as they are sold in the UK, cut into bocconcini or bite-sized pieces. [The butcher did this for me.]  Put the contents of a jar of red pesto - here we can get fiery red pesto containing red chilli pepper - into a bowl and about 250 gr pane grattugiato or fresh, fine breadcrumbs into another.  Dip the pieces of chicken first into the pesto, then roll them in the breadcrumbs.  Put them on a plate.  

Now put 4 tablesp olive oil in a wok or deep pan with as many of the chicken pieces as will fit comfortably in one layer. Put the pan on the hob at medium heat and cook the chicken pieces, turning occasionally, until coloured on all sides. [The object is not to deep-fry them, just to cook them nicely.] Some of the breadcrumbs will fall off but it doesn't matter.  Lift the pieces out with a slotted spoon as they are done and put them on kitchen paper on a plate.  You will probably have to add a little more oil to do the rest - I found I needed to do it in three batches, adding another 2 tablesp oil for both the second and third batches.  When they are all done, leave them to cool and refrigerate them as soon as they are cool enough.

When you are ready to assemble the salad, put the following ingredients in a large bowl:  the chicken pieces, some bocconcini of mozzarella [halved if large] several grilled aubergines  [I made life easy for myself and used frozen ones, thawed and cut in half ] 20 - 30 datterini tomatoes or the smallest cherry tomatoes you can find and some torn leaves of fresh basil and mint.  

Make a dressing by mixing 4 tablesp olive oil, 1 tablesp honey, 1 tablesp balsamic vinegar and salt & pepper to taste.

Toss the salad in the dressing and serve.