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Pressed Chicken Terrine with Parma Ham, Spinach and Summer Vegetable Salad

DIRECTIONS

Flatten the chicken breasts individually between sheets of greaseproof paper and set aside.
Blanch the spinach in boiling salted water for 30 seconds, drain and pat dry.
Layer the spinach over the bottom and sides of a terrine, making sure there is plenty of overlap to cover the top. Place 2 chicken breasts in the bottom, season well with salt and pepper and top with 2 slices of the butter. Lay over 2 slices of the Parma ham and repeat, finishing up with Parma ham.
Fold over the overlapping spinach. I sometimes add some spinach in the middle layer to give a bit more colour to the finished dish.
Preheat the oven to 150°C/300°F/gas mark 2.
Place the terrine in a bain marie and fill with boiling water to come half way up the sides of the terrine. Bake in the oven for 1 hour, or until a skewer inserted into the middle feels hot on your bottom lip - take care.
Allow to cool for 1 hour and then place 2 or 3 tins of tomatoes or similar on top to weigh it down. When cold, refrigerate for at least 6 hours, or overnight is better.
Roughly chop the radishes, avocado and cucumber and place in a bowl.
Fry the pine nuts in a dry frying pan until just coloured on the outside and add to the radishes along with the olive oil, balsamic vinegar and a seasoning of salt and pepper to taste.
Serve with thick slices of the terrine.