Oven-roasted chicken leg with seasonal four-veg salad
Young beetroots are in season with lively spinach, juicy cucumbers and crunchy salad leaves. What a feast!
The beetroots are cooked then peeled, grated and seasoned with olive oil. The spinach is softened in a little coconut oil. The cucumber is raw, peeled and deseeded. The leafy salad greens are mizuna, sorrel, spinach and rocket.
The chicken leg is roasted plain, with a splash of water, in a pyrex oven dish with a lid.