Chicken, dill and potato salad with anchovy dressing and rye bread croutons

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Cook the new potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain and set aside.
2. Meanwhile, put the bread on a baking sheet and cook for 15 minutes until crisp, turning after 10 minutes.
3. Put most of the dill, the anchovies, olive oil, vinegar and garlic in a mini food processor with 2 tbsp water and whizz to a fine purée.
4. Halve the still-warm potatoes, then put in a large mixing bowl with the watercress, radicchio and torn chicken. Drizzle over the dressing, then stir well to combine. Add the rye bread croutons, then gently stir in with the rest of the chopped dill to serve.