- 600 g chips
- 320 g pulled chicken
- 40 g Bresc Ratatouille
- 80 g mayonnaise
- 20 g Bresc Grilled bell pepper puree
Season with the mayonnaise with the grilled bell pepper puree. Deep-fry the chips. Arrange the pulled chicken and ratatouille over them. Garnish with the bell-pepper mayonnaise and cress leaves.