Ultimate Cobb salad

Instructions

1. Step 1

   To make the semi-dried tomatoes, preheat the oven to 160ºC/gas mark 3. Slice the cherry tomatoes horizontally and toss with the rosemary leaves and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven

2. Step 2

   Finely slice the red onion and place in a small bowl with the elderflower cordial poured over them. Set aside whilst you prepare the rest of the salad, they will lightly cure, giving them a sweet, floral flavour

3. Step 3

   To cook the chicken, place a large, non-stick frying pan over a medium heat to heat up. Season the chicken and add skin side down. Lay a sheet of greaseproof paper over them and weigh them down with something heavy (like a cast iron pan). The heavy weight speeds up the process of cooking, meaning there’s no time for the meat to dry out, as well as ensuring a lovely crisp skin).

4. Step 4

   Cook the bacon under the grill until crisp– about 4-5 minutes, turning over halfway through

5. Step 5

   Boil the eggs for 6.5-7 minutes, depending on whether you want a gooey or fudgey yolk. Then chill down in cold water, peel and cut in half and sprinkle with salt and pepper

6. Step 6

   To make the red wine vinaigrette, whisk the ingredients together, taste and season. Dress the leaves, then lay out on a platter

7. Step 7

   Wash and chop the romaine lettuce into 2cm strips, then mix with the mixed leaves. Slice the avocado and crumble the blue cheese

8. Step 8

   Lay out the salad ingredients in strips across the leaves and serve. This recipe serves 3-4 as a side or 2 as a meal