To start the dish, make the treacle bread. Add all of the ingredients (except the salt) to the bowl of an upright food mixer and mix for 6 minutes. Add the salt and mix for a further 2 minutes
250g of white bread flour
250g of wholemeal flour
30g of fresh yeast
30g of butter
100g of black treacle
220ml of warm water
15g of salt
2
Transfer the dough to a bowl, cover with cling film and set aside to prove for 1 hour
3
After 1 hour (the mix should have doubled in size) roll out the dough and place into a loaf tin. Set aside for a second prove for a further 30 minutes
4
Preheat the oven to 220°C/gas mark 8
5
Add a bowl of water to the oven to produce steam and cook the loaf for 15 minutes. After this time, spray with water and cook for a further 3 minutes
6
Leave the bread to cool completely before placing in the freezer. Once semi-frozen, slice the bread thinly on a meat slicer or with a sharp serrated knife. Once the bread is sliced, dehydrate in a warm, dry place for 2 hours or until it is crispy
7
Add the chicken breasts to a pan and pour in enough milk to cover. Poach the breasts over a low heat until the internal temperature of the meat reaches 60°C
2 chicken breasts, each weighing 170g
milk
8
Mix all of the marinade ingredients together in a large bowl. Slice the chicken breasts into thick strips and add to the bowl with the marinade, mixing to coat. Set aside to marinate for 30 minutes
1 bunch of flat-leaf parsley, finely chopped
1 bunch of mint, finely chopped
20g of capers, chopped
40g of anchovies, blitzed to a paste
400ml of rapeseed oil
9
To make the herb mayonnaise, add all of the ingredients to a blender, blitz to a paste then gradually add the oil in a thin, slow stream until emulsified
25g of parsley
25g of rocket
15g of Parmesan
15ml of white wine vinegar
5g of Dijon mustard
5g of salt
2 egg yolks
250g of vegetable oil
10
To serve, add the marinated chicken to a bowl with the remaining salad ingredients, stirring to incorporate all of the ingredients evenly. Divide the salad between four serving bowls and top with 3 pieces of treacle bread per portion. Drizzle over the herb mayonnaise and serve