Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
For the dressing
- 50g/1¾oz Roquefort
- 50ml/2fl oz buttermilk, plus extra if needed
- 1 tbsp mayonnaise
- 1 tsp cumin seeds, toasted
For the salad
- 2 hard-boiled eggs, roughly chopped
- 1 small Cos lettuce, chopped
- 1 red chicory, chopped
- 1 smoked chicken breast, thinly sliced
- 1 ripe avocado, chopped
- 1 large beef tomato, chopped
- 3 spring onions, chopped
- 2 tbsp finely chopped fresh mixed herbs, such as chervil, tarragon, chives and parsley
- 2 tbsp bacon crumbs (cooked bacon blitzed in a blender)
Method
For the dressing, blitz all of the ingredients in a food processor and add extra buttermilk or water if it needs loosening.
For the salad, mix all of the ingredients loosely together and divide between two plates. Top with the dressing and serve immediately.