Instructions
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In a large bowl, toss together smoked chicken, lettuce, parsley, dill, sun dried tomatoes and mozzarella.
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In a smaller bowl, mix together cornichons, spring onion and dill.
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Place prepared chickpeas in another small bowl
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Using a screw top jar to make the dressing, place olive oil, vinegar, mustard and seasonings into the jar, shake to combine.
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Take 3 tbsp of dressing and mix through chickpeas.
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Now add parmesan to the remaining dressing and shake to combine. Toss dressing through lettuce salad mix.
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Select a serving plate with a lip and place a 20cm cake ring on the plate to form the salad in.
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Start with the lettuce salad, place into the ring and pack firmly.
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Next layer; scatter the chickpeas over the salad.
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Place a plate on top of the salad and press down gently.
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Scatter the cornichon and spring onion mix over the top of the chickpeas.
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Carefully lift the cake ring up to disclose your delicious stacked salad, garnish with dill and serve immediately.
