Recipe by Jacques Erasmus
Spring chicken and pea salad with pea flowers
Ingredients
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
Instructions
1
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.
2
Transfer the chicken joints, with the marinade, to a deep roasting tray and roast in the oven until golden and cooked, 35 – 40 minutes.
3
For the crust, combine the breadcrumbs, olive oil and parsley in a bowl, and sprinkle over the chicken. Set aside.
4
Steam the vegetables, 10 minutes, then toss in the pan juices from the chicken.
5
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.
