Chicken with bread salad

SERVES 4 PREPARATION: 15 MIN COOKING: 30 MIN

BREAD SALAD

½ red onion, finely sliced

45ml (3T) red wine vinegar 2,5ml (½t) sugar salt and pepper

1kg mixed tomatoes, roughly

chopped

1 cucumber

2 slices stale bread handful fresh mint, chopped 100g feta, crumbled

60ml (¼c) extra virgin olive oil handful of fresh basil, chopped

CHICKEN

80ml (¹∕₃c) sweet chilli sauce 30ml (2T) soy sauce

30ml (2T) water

4 chicken leg quarters (thighs and

drumsticks)

Preheat the oven to 200°C.

1 BREAD SALAD Put the onion in a nonmetallic bowl with the vinegar and sugar, season with salt and pepper and toss well. Set aside for 5 minutes.

2 Put the tomatoes in a large bowl. Halve the cucumber lengthways, remove and discard the seeds and slice the flesh diagonally. Add to the tomatoes. Tear the bread into chunks and add to the bowl with the mint and feta.

3 Drizzle with the oil and toss the salad gently. Put aside for 5 minutes, then add the onion mixture and the basil and toss again. Season with salt and pepper.

4 CHICKEN Mix the sweet chilli sauce, soy sauce and water in a bowl. Toss the chicken in the mixture until well-coated. Put in the oven and roast for 30 minutes.

5 Serve the chicken with the salad.