Apology – if needed

I experienced a computer blip in which around a third of this issue’s articles disappeared from the February file. I have gone back through my inward E-mails and am pretty positive that all the articles have been retrieved and re-entered.

However if you had sent an item and it is not in this issue this is the reason and I apologise. If this has happened please let me know and it will be included in the next issue.

Mike Beckett

Cooking corner

Chicken Avocado salad

Ingredients
4 boned chicken breasts
zest of one lemon
2 avocados
3 thick slices bread
1 tbsp olive oil
2 tbsp light oil
1 tbsp butter
2 cups fresh salad leaves
1 cup frozen peas (blanched)
½ cup mint leaves
salt and pepper

Dressing
Juice 1 lemon
4 tbsp light oil
1 tsp Dijon mustard
salt and pepper

Method
Season the chicken with the lemon zest, salt and pepper.
Heat light oil in heavy based frying pan, add chicken and cook over low heat 5-6 minutes on each side – until meat is cooked but still moist.
Put chicken aside.
Preheat oven to 180c. Tear the bread into small pieces, toss into small roasting pan with the olive oil and butter turning until all sides are covered.
Bake until golden and crunchy.
Wash and dry salad leaves and place in bowl with peas and mint.
Slice avocados carefully and add to the bowl
Slice chicken and add to the bowl
Make dressing by whisking the ingredients together and pour over the salad.
Mix everything gently so the avocado doesn’t break up.