• Recipe by Jacques Erasmus

    Spring chicken and pea salad with pea flowers

    Serves: 6
    Cooking Time: 1 hour 20 minutes


    • Marinade

    • 175ml olive oil
    • 1 garlic clove, peeled and minced
    • 45ml (3 tbsp) fresh parsley, chopped
    • 5ml (1 tsp) fresh rosemary, chopped
    • 25ml brown sugar
    • 125ml (½ cup) white wine
    • 10ml (2 tsp) lemon zest
    • 5ml (1 tsp) dried tarragon
    • 5ml (1 tsp) Dijon mustard
    • juice of ½ lemon
    • salt and freshly ground black pepper, to taste
    • 2 medium free-range chickens, skinned and jointed
    • Crust

    • 60g dried breadcrumbs
    • 25ml olive oil
    • 45ml (3 tbsp) fresh parsley, chopped
    • Salad

    • 125g fresh garden peas
    • 100g pea aubergines (available from Asian supermarkets)
    • 125g fresh mini asparagus, chopped
    • 50g broad bean, pea or bean flowers
    • fresh lemon juice, to taste
    • Maldon sea salt, to taste



    Preheat the oven to 190°C. Mix together all the marinade ingredients in a large mixing bowl and add the chicken joints. Allow to marinate, 30 minutes.


    Transfer the chicken joints, with the marinade, to a deep roasting tray and roast in the oven until golden and cooked, 35 – 40 minutes.


    For the crust, combine the breadcrumbs, olive oil and parsley in a bowl, and sprinkle over the chicken. Set aside.


    Steam the vegetables, 10 minutes, then toss in the pan juices from the chicken.


    Spoon the vegetables onto serving plates and top with the flowers and chicken pieces. Add a dash of lemon juice and Maldon sea salt to taste.