Rotisserie chicken, roasted red pepper & anchovy platter
Serves 4
Easy
Prep:
No cook
Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella and roasted peppers then serve with crusty bread for soaking up the juices
Skip to ingredients
Units:
- 1 small rotisserie chickenshredded (keep the bones for stock)
- 4 roasted red peppersfrom a jar, plus 2 tbsp brine
- 1 mozzarella balldrained
- 80g can brown anchoviesin oil
- 1-2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- a few thymeor oregano sprigs, leaves picked and chopped
- small handful of toasted flaked almonds
- crusty breadto serve
Nutrition: Per serving
- kcal573
- fat38g
- saturates10g
- carbs5g
- sugars4g
- fibre2g
- protein50g
- salt4.61g
Method
step 1
Spread out the shredded chicken on a large platter. Slice the roasted red peppers and nestle around the chicken.
step 2
Tear over the mozzarella and scatter over the anchovies, reserving the oil. Whisk the vinegar with the anchovy oil, olive oil, 2 tbsp pepper brine from the jar and the herbs along with some seasoning. Add more vinegar to taste, if you like, then pour over the platter. Scatter with the almonds and serve with crusty bread.
