I’ve been really craving this French cafe restaurant salad the last few days. It’s a superb combination of tender roast chicken with finely sliced fennel, red onion, butter head and baby leaf salad leaves, rocket, pine nuts tomatoes and dressed in olive oil and a mild basil pesto. And balsamic vinegar oil to serve as well.

So in an ode of joy and appreciation to the supremely talented chef or chef-ess who came up with this glorious combination, I could literally eat this salad every day of my life and not get bored with it!