Strange beauties from Dad’s greenhouse
There was a cold chicken in the fridge from supper on Sunday, a tomato from Dad’s greenhouse, and a few other bits that I used to make this for lunch after a morning writing at home in Suffolk.
It was really delicious and is a good way of using up stale(ish) bread and cold chicken.
Garlic gently fried in olive oil with the bread perfumes the dish, and black olives and a squeeze of lemon juice liven it up well.
You could also use cooked white fish like cod, bacon, or cheese in lieu of the chicken. Some anchovies in there would be good too, or capers instead of olives. The key factors really are the bread and the tomatoes.
some slices of cold chicken
½ large, meaty tomato (such as a beef tomato), cut into chunks
a few black Greek olives
1 slice of good bread, torn up
small handful of parsley, roughly chopped
squeeze of lemon juice
1 small garlic clove, sliced
a few tablespoons of olive oil
How to make:
In a frying pan on a low heat, gently fry the garlic in 2 tablespoons of olive oil. When it’s aromatic, add the bread, half the parsley and a pinch of salt and fry the bread until crispy. Remove the bread from the pan. In the same pan gently warm through the tomatoes with the parsley and the chicken on a low heat for around a minute. Mix with the fried bread and olives. Season with salt and black pepper and a squeeze of lemon juice and mix.
Serve with an extra drizzle of olive oil, a squeeze of lemon and a pinch of salt on top.