INGREDIENTS:

1 Soreen Sliced fruity malt loaf
1 chicken breast fillet
olive oil
4 raddicchio or other salad leaves
4 figs (halved)

Dressing:
50ml lemon juice
2 tbsp honey
sprig of thyme
black pepper

METHOD:

Brush the chicken with oil and grill until
cooked through. Place leaves on a plate,
slice chicken and figs and place on top.
Place lemon juice, honey, pepper and
thyme in a saucepan over a low heat
and cook for two minutes. Pour over the
salad. Cut the slices of Soreen Sliced
fruity malt loaf into triangles, toast and
serve around the side of the salad to
mop up the juice.