So last night Knut ended up eating dinner over at a friend’s house so I thought I make something light and easy yet something that would warm us up this wintry Friday evening.

1 Whole Grilled Chicken

Spinach

Cucumber

Leek

Tomatoes

Roasted Vegetables

Brussels Sprouts

Cauliflower

Artichokes

Red Bell Pepper

Red Onion

Mushrooms

Fennel

Pitted Olives

Broccoli

Asparagus

Salt and Pepper

Olive Oil

Balsamic Vinegar

Dijon Vinaigrette

1 part Olive Oil

1 part Balsamic Vinegar

1-ish teaspoon Dijon mustard

1 squeezed Garlic Clove

Salt and Pepper

How to: Start with chopping all the vegetables that is going to be roasted it the oven. Sprinkle over salt, pepper, olive oil, and vinegar and place the tray in the oven for about 15 minutes 200C/400F.

Meanwhile take the meat from the grilled chicken and pull it apart into smaller pieces. Mix the ingredients for the vinaigrette. Put the spinach on a plate followed by tomato, cucumber and leek. Place the chicken on top of the cold salad and top off with the warm vegetables and vinaigrette…and enjoy!