Ingredients: 4 servings

1 chicken breast, cut into serving pieces

1½ pounds red new potatoes, boiling type

1 hard-boiled egg, coarsely chopped

2 tablespoons fresh oregano leaves (or one tablespoon dried oregano)

1½ tablespoons fresh parsley leaves

1 small bunch watercress, chopped

extravirgin olive oil;

salt; pepper as needed

1 clove garlic, cut in several pieces;

fresh squeezed lemon juice (one lemon)

Nasturtium leaves if in season and nasturtium or calendula flowers to garnish



Cook chicken with some salt in a small amount of water or vegetal broth until tender. Remove and drain, reserving broth, in which you will cook potatoes, in pieces. Meanwhile prepare dressing by placing the olive oil, herbs, pepper, garlic and lemon juice in a blender: whisk all together. When potatoes are tender, drain and reserve broth. Add chicken and potatoes to the marinade, with some broth. Taste for salt and adjust as needed. Serve warm or at room temperature with watercress or nasturtium leaves and hard-boiled egg, garnish with nasturtium or calendula flowers.