Summer Salad

Serves  1
Preparation   10 mins
Cooking   15 mins
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  • ¼ cup parsley leaves
  • 1½ tablespoons basil leaves, chopped, plus extra to serve
  • 2 teaspoons fresh oregano leaves, chopped, plus extra to serve
  • ½ garlic clove, finely chopped
  • 50ml extra virgin olive oil
  • 1½ tablespoons red wine vinegar


  1. Cook chicken according to Lilydale packet instructions.
  2. Slice radicchio into thin wedges and arrange on platter with mixed leaves, tendrils and sliced zucchini flowers. Crumble goats cheese over the top.
  3. For the dressing combine all remaining ingredients in a bowl, stir to combine.
  4. Dress salad and garnish with extra herbs.