Ingredients (feeds 8) ·200g new potatoes ·100g washed tinned chickpeas ·350g cooked chicken, sliced ·50ml white wine vinegar ·50ml olive oil ·Bunch finely chopped spring onions ·Salt and pepper ·300ml mayo ·50g smooth curry paste, maybe softened in a little hot water ·Coriander leaves ·15g sultanas ·15g flaked, toasted almonds
Method 1.Cook the spuds and while they’re still hot, cut them into quarters and place in a bowl with the onions, oil and vinegar. Toss them well (the spuds will absorb the dressing) and season 2.Mix the mayo with the curry paste, then combine with the spuds when they’re cold, together with the chicken, sultanas and almonds. Garnish with coriander leaves. Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com