Vinaigrette rocket salad with bocconcini, berries and crushed pistachio

Salad:

• 1 cups of blackberries

• 100g cherry bocconcini

• ¼ cuproughly chopped pistachios

• 200g of rocket leaves

• 500g diced chicken- ideally cooked on the bbq, however pan cooked is fine also

Dressing:

• 1 tablespoon honey

• 1 tablespoon white condiment dressing

• 1 tablespoon white wine vinegar

• 1 tablespoons whole grain mustard

• 1/8 cup extra-virgin olive oil

• Sea salt and pepper to taste

In a small bowl, add mix all dressing ingredients till emulsified and add salt and pepper to taste.

Add half of the dressing to your rocket and berries, and plate salad and berries mixture onto serving dish. Top with the torn bocconcini pieces (1 cherry bocconcini tears well into 4). Dress with roughly chopped pistachio and a few extra berries on top. Serve as is or with the bbq chicken chopped and mixture throughout, or as an accompanying side with this salad.

If planning to enjoy this over a few days, keep it undressed until serving.