Method: Make a simple olive oil and lemon juice salad dressing. Put it into a bowl. Wash, dry and slice the peppers and apple. Leave the tomatoes whole. Slice two or three thick slices from each breast quarter. Add these all to the bowl with most of the parsley and toss. Then garnish with chunks of feta (this is Graceburn, once made in Bermondsey but now in Kent) and more parsley. Serve with a quiche, or with seeded volkornbrot.