Lemon and Honey Chicken Salad

Ingredients

Zest and juice of 1 lemon (plus 1 tblsp or 20g lemon juice, extra)

2 tblsp (40g) honey

1/4 cup (60ml) Mr Nick’s Extra Virgin Olive Oil

1 cup mint leaves, half the leaves finely chopped

4 x200g Free Range Chicken Breasts, each sliced into thirds

200g podded fresh or frozen broad beans

1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces

Large handful of baby spinach

400g can chickpeas, rinsed, and drained

125g cherry tomatoes, halved

1/2 (200g) cucumber, finely chopped

¾ (60g) cup flat-leaf parsley leaves, chopped

2 teasp (40g) wholegrain mustard

Method

Preheat grill to medium-high.

Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.

Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.

Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.

Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.

Toss broad beans, ciabatta, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.