Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500g Rooster potatoes
  • 175g mixed salad leaves
  • ½ tbsp balsamic vinegar
  • 3 chicken breasts
  • 2 shallots
  • 750g mushrooms of choice
  • Handful fresh oregano
  • 2 cloves of garlic
  • 200g fresh unsalted bacon pieces
  • 30g Pecorino cheese / parmesan
  • 2 tbsp hazelnuts (alternative option: pine nuts)
  • Salt and pepper
  • Olive oil
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Preparation time: 50 MIN Cooking time: 35-40 MIN
  1. Preheat the oven to 200°C. Slice the potatoes into 1-cm-thick slices and arrange on a baking tray covered with baking paper. Drizzle with olive oil and season with salt and pepper. Place in the oven for 35-40 minutes, or until golden brown.
  2. In a bowl, combine the mixed salad leaves with the balsamic vinegar. Season with salt and pepper. Set aside.
  3. Cut the chicken breast into cubes, slice the shallots and mushrooms, finely chop the fresh oregano, and crush the cloves of garlic.
  4. Heat a large non-stick frying pan over a medium heat and add the chicken and bacon pieces. Fry for 10 minutes until crispy and brown, then remove from the pan and set aside.
  5. Use the same pan and add the shallots, crushed garlic, mushrooms, and oregano leaves. Season with salt and pepper and fry until the mushrooms are golden brown. Add the chicken and bacon to the mushrooms and stir together.
  6. Chop the hazelnuts/pine nuts.
  7. Divide the salad between 4 plates and add some roasted potato slices. Add the chicken and mushroom mixture and garnish with sliced pecorino/parmesan cheese and hazelnuts/pine nuts.

Tip: Serve with pesto

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