Season some boneless chicken thighs and brush them with oil. Pop them onto a skillet or heavy based frying pan, skin side first to get crispy before turning them over to do the other side. We've got one of those non-stick grilling machines which makes this pretty fast and easy. Once the chicken is cooked, put it to one side to rest, while you cook some thick-cut bacon peices (sometimes called lardons in the shops). When the chicken has had 5 mins or so to rest, slice it up ready to serve.
To make the croutons, take a couple of thick slices of bread, preferably a day or two old, slice off the crusts and cut it into cubes. Arrange on a shallow tray, drizzle with garlic oil and put under the grill until toasted.
For the salad I used raw courgette slices, cooked chioggia beetroot, cherry tomatoes, nasturtium leaves, sorrel, parsley, marjoram, chives, rocket, spinach, looseleaf lettuce and mixed edible flowers.
The dressing is a mix of extra virgin and light olive oils, raspberry vinegar, salt and pepper, whisked until they combined. If you haven't had raspberry vinegar before, give it a go, it's fabulous stuff.
Finally, toast some sesame seeds to be sprinkled on the top. I served all of the items separately, as they looked really appealing like that, but they combine on the plate perfectly.