Two super summer salads, seriously

And an ode to my beloved rotisserie chicken

Two things I love deeply, and unapologetically:

1. Great salads

2. A perfect poulet rôti

For the past month, we’ve been tucked away in a little village in Provence Verte. If you’ve been following along on Instagram, you’ll know that I’ve developed a mild total obsession with the rotisserie chickens, from a particular stall at the weekly farmers market in Cotignac.

I first stumbled across these birds a few years ago, when we spent three months in the village with our daughter, who was just six months at the time.

I clearly remember catching sight of the stall, just as the market was ending. As the vendors packed up, all I could see were these perfect chickens, spinning slowly in the late morning sun, their golden skin dripping juices onto the tray of potatoes below.

Hypnotised, I rushed over and managed to snag one. (Only later did I realise how lucky I was. They almost always sell out.)

That first chicken was, no exaggeration, the best I’d ever had. I wedged it under the buggy, lugged it back up the hill to our little rental, put Navy down for a nap, and sat down with my husband to devour it, crispy potatoes, rich gravy, and a simple side salad in tow.

These days, I know to text the chicken man every Tuesday morning to reserve my large, golden-brown Label Rouge bird. I’ve tried a lot of rotisserie chickens in my day, but I can safely say that his are consistently the best, and there are three main reasons why: The seasoning is spot-on (the cavity is practically a herb garden). The gravy is rich and generously ladled over the bird. And the skin is a masterclass in crisp, chewy (in a good way) golden perfection.

This chicken has helped both my family and my work life.

We build about three of our family meals every week around this particular chicken. (This is possible because, happily, there are always leftovers.)

Lately, the recipes I’ve been filming have mostly been salads that pair perfectly with it.

And that, dear readers, brings me to the recipes in this issue of A Way with Food. Think of the two you’re about to read as the ideal summer salads: they’re light, fresh, zippy, full of flavour, and just as good alongside chicken, fish, beef, or lamb as they are on their own.

The first is a shaved fennel and rainbow courgette number, tossed in a creamy, tangy dressing made with mayo, chopped gherkins and olives, a splash of gherkin brine, lots of lemon juice, fresh dill, black pepper and olive oil. It’s punchy, herbaceous, a little creamy, and absolutely made to sit next to a piece of roast chicken.

The second is a green pea, lentil, and green apple salad with loads of texture and bright, zingy flavour. It’s got a dijon vinaigrette, crisp cucumber, diced fennel, creamy feta, fresh mint, and a generous handful of crunchy Marcona almonds. Honestly, it doesn’t need to play second fiddle to anything—it’s hearty, fresh, and completely satisfying on its own. The sweet-tart apples and peas add pop and snap, and every bite feels like a proper celebration of summer produce.

I hope you love these salads as much as I do!

SHAVED FENNEL AND COURGETTE SALAD WITH A CREAMY DILL AND GHERKIN DRESSING