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SERVES 4
2 handfuls of salad leaves
2 yellow peppers, deseeded and diced
320g/11oz drained bottled or canned artichokes, cut into quarters
320g/11oz cherry tomatoes, halved
320g/11oz kiwi fruits, cut into bite-sized pieces
2 chargrilled chicken breasts, sliced
FOR THE DRESSING
1 tbsp white wine vinegar
2 ½ tbsp olive oil
¼ tsp grated unwaxed lemon zest
1 tsp Dijon mustard
pinch of sugar
freshly ground black pepper
To make the dressing, whisk together the vinegar, oil, lemon zest, mustard, sugar and pepper to taste. Arrange the salad leaves on 4 plates and scatter the peppers, artichokes, tomatoes, kiwi fruits and chicken over them. Drizzle the dressing over the top, toss lightly to combine and serve.