Matt Golinski shares his favourite dishes to capture the fresh flavours of summer!

by @JohnCaruso on Wednesday, 07 Dec, 2016

Roasted Chicken Breast, Smoked Bacon, Green Bean and Dutch Cream Potato Salad

Serves 4


400gm skin on chicken breast

200gm smoked bacon rashers, julienned

200gm green beans, sliced

300gm Dutch cream potatoes, cooked and sliced

1 cup frisee or cress

1 golden shallot, finely sliced

½ cup mixed fresh herbs (parsley, fennel, basil,)

1tbs wholeseed mustard

30ml lemon juice

75ml olive oil

salt and pepper


Season the chicken breasts and fry in a hot pan until well coloured all over.

Transfer to a baking tray and roast in a 190°C oven for 12 minutes.

Remove from the oven and rest.

Fry the bacon until slightly crispy.

Blanch the beans in salted boiling water for two minutes and refresh in iced water. Drain.

Whisk together the mustard, lemon juice and olive oil.

Slice the chicken thinly and mix with the bacon, beans, potatoes, frisee, shallot and herbs, and dress with the mustard dressing.

Season with salt and cracked black pepper and transfer to a serving bowl.

Serve immediately.

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