Monday night problem….What to do with leftover roast chicken from Sunday?
The solution tonight, chicken tossed in a sorrel yoghurt dressing with broccoli stems, crushed pistachios and sorrel leaves.
Sorrel can be hard to track down, but is worth trying to for its unique sour lemony taste. If you can’t find sorrel, substitute with baby leaf spinach and add plenty of freshly squeezed lemon to the yoghurt dressing.
Take the leftover chicken from the fridge, strip and roughly chop and leave in a covered bowl to come up to room temperature.
Bring a saucepan of water to the boil and add the broccoli stems for about 2 or 3 minutes (depending on thickness of the stems) until cooked – you want them tender, not overdone or crunchy. When done plunge into some iced water to cool and arrest the cooking .
Trim the stems off the sorrel leaves and add to a mini-chopper or hand blender, along with 4 large teaspoons of Greek yoghurt and blitz until the dressing turns a pale green. You could add some mustard or a little chilli if you would like to add a little heat to the dressing.
Dress the leaves and chicken in a little of the yoghurt dressing, and plate, add the steamed broccoli and scatter over some crushed pistachios.