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Warm Chicken and Beetroot Salad with Stilton Sauce
James' Caf茅 Bistro in Leicester

Half a chicken breast (roasted) sliced into 3
1 medium beetroot (baked in foil)
Small handful sunflower seeds
Thumb sized piece stilton
I clove garlic
Splash w wine
3tblspns double cream
Salad leaves cos/iceberg/spinach/beetroot
Sliced toms, cucumber n red onion

Roast beetroot wrapped in foil for roughly 1-1#1/2 hrs or until softened. Cool
Slice chicken and beetroot into thick wedges place on tray and grill for 2 mins
Put stilton, chopped/roasted garlic, w wine and cream in a small heavy based saucepan and put on a low heat. Stir or swirl pan around occasionally.
Turn chicken and beetroot over and add suflower seeds and beetroot leaves to tray. Grill for 1 min or until leaves have softened and seeds are golden and crisp.
Arrange cold salad leaves, toms,cues, redonions in a bowl. Top with beetroot then chicken and half the seeds.
Once the cheese has melted into the cream, wine reduced, dressing thickened then pour generously over salad.
Sprinkle remaining seeds from a good height (Ainsley Harriot style, shaking your hips!!) over salad to finish.