1 chicken breast (approx. 200 gms)

2 chives

1 red pepper

2 carrots

2 bay leaves

2 tablespoons of apple vinegar

2 tablespoons of olive oil (approx.30 ml)

2 cloves of garlic

Pinch of salt and peppercorn


For the Walnut Romesco Sauce:

4 ripe tomatoes

1 head of whole garlic

1 red pepper

100 gms of shelled California Walnuts

2 ml of olive oil

25 ml of sherry vinegar

For the Toast:

1 slice of bread

30 gms of ricotta

2 California Walnuts


50 gms pickled chicken

Vegetables (in the overall ingredients)

2 tablespoons of romesco sauce

To make the chicken

  1. Put warm water in a casserole dish, bring to a boil and add a pinch of salt then add the skinless chicken breast. Cover and let cook for 30-35 minutes. Once cooked, shred the chicken.
  2. Prepare the vegetables and cut them into thin strips (onions, bell peppers and carrot), add the vegetables with a pinch of salt and poach over low heat. When the vegetables are soft, add the bay leaves, peppercorn, two tablespoons of vinegar and then the shredded chicken breast.
  3. Cook for 5 minutes, then remove and wait to cool.

To make the sauce

  1. Wash all of the tomatoes and peppers and put in with the whole garlic head and unpeeled onion, spray with olive oil and put in to bake at 180 degrees for 1 hour. Then, remove and leave to cool.
  2. Peel the onion and bell pepper once cool and squeeze the pulp of the garlic.
  3. Fry the walnuts lightly in the olive oil and add the sherry vinegar and salt to the oil to fry.
  4. Grind the walnuts until a fine a homogenous texture.
  5. Then gather all of the prepared ingredients together.

To make the toast

  1. Serve a slice of toasted bread with ricotta and accompany it with the sauce and pickled chicken.

Advice: Package the jar of the romesco sauce and put it in the fridge. It is perfect for eating with other dishes like a salad, for example.