Chicken And Salsa Verde Crostini

50g (2oz) walnuts

1 loaf walnut bread, cut into 1 cm (½ in) slices

2 tbsp olive oil

1 tbsp sea salt flakes

175g (6oz) cooked chicken breasts, cut into 15 slices

125g (4oz) sun-dried tomatoes in oil, drained and sliced into 15 pieces

freshly chopped flat-leafed parsley to garnished

for the salsa verde

3 tbsp each roughly chopped coriander mint and basil

1 garlic clove, roughly chopped

2 tbsp Dijon mustard

3 anchovy fillets

1 tbsp capers

50ml (2fl oz) olive oil

juice of ½ lemon

1. Put the walnuts into a dry pan and toast over a medium-high heat, tossing regularly, for 2-3 minutes or until golden brown. Chop finely and set aside
2. Put the all the salsa verde ingredients into a food processor or blender and whiz until smooth. Alternatively, use a mortar and pestle.) Cover and chill
3. Preheat the grill to high. Cut the bread slices into 2.5 cm (1in) pieces. Put on a baking sheet, brush with olive oil and sprinkle with sea salt flakes. Grill for 1 minute on each side or until lightly toasted.
4. To serve, put a slice of chicken on each crostini base, top with a spoonful of salsa verde and a slice of sun-dried tomato, then garnish with a sprinkling of walnuts and flat-leafed parsley.

Makes 15

Preparation time = 20 minutes, plus chilling

Cooking time = 2 minutes

Per serving = 208 calories, 9g fat ( of which 1g saturates), 24g carbohydrate, 1.7g salt

Dairy free