Win an Ultimate Dining Experience weekend at the Manchester Food and Drink festival

"Here is a salad that is fresh and vibrant; simply roast chicken, leaves and blue cheese make a great healthy and nutritional option but combined are packed with flavour," says Paul Heathcote, one of the North West's leading chefs.

Serves 6

1 small roasted Goosnargh chicken supplied by Johnson & Swarbrick in Goosnargh (01772 865251)
2 baby gems
2 slices white bread, crusts removed
4 slices of smoked streaky bacon cut into 1cm strips
100g soft blue cheese i.e. Gorgonzola
4 dessertspoons natural Greek yoghurt
Dash of water
Olive oil
Clove garlic crushed
Sea salt
Black pepper

First cut the sliced bread into 1cm cubes and shallow fry with the bacon in a little olive oil until golden brown. Drain onto kitchen paper. Cut the bottom off the gems, wash, pat dry and toss in a bowl with a little olive oil. Scatter the leaves between 6 plates and using your fingers tear strips off the breast of chicken. Scatter over the bacon and croutons. Beat the blue cheese in a bowl until smooth and fold in the yoghurt and garlic. Add a dash of water to make pouring consistency. Drizzle over the salad and a season with a pinch of sea salt and freshly milled black pepper.

For more information on Heathcote's restaurants - Winkley Square Chophouse, The Longridge Restaurant, Simply Heathcotes (Manchester and Liverpool), The Olive Press (Warrington, Manchester, Preston, Bolton and Clitheroe) - visit www.heathcotes.co.uk .

The Manchester Food & Drink Festival runs from 5-15 October with offers in hundreds of restaurants, bars and cafes as well as outdoor events across the City and region. Highlights include a Real Food Fair at Whitworth Art Gallery, the "Taste, Dine and Learn Pavilion on Albert Square" (with more than 40 chefs performing) and a huge local producers market on St Ann’s Square. For a full list of events please visit www.foodanddrinkfestival.com

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