Mungo's seaweedy potato and chicken salad with honey mustard dressing


Ingredients for Mungo's seaweedy potato and chicken salad

1 chicken leg/thigh/breast

6 new potatoes

1 red onion

1 handful of fresh dillisk

1 handful of fresh sea lettuce

Ingredients for Mungo's honey-mustard dressing

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 teaspoon apple cider vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

black pepper and a pinch of sea salt to taste


Gather your new potatoes, chop into quarters and throw into a bowl. Rinse your fresh dillisk and sea lettuce and chop into tiny pieces with a sharp knife. Mix the chopped seaweed into the bowl with the potatoes. Next, chop up the whole red onion and add it to the bowl. Put all the ingredients for the dressing together and pour over the salad. Slice your chicken into smaller pieces and place on top of your salad mixture. Top off with some loose chopped sea lettuce to garnish and dig in!