• Recipe by Jacques Erasmus

    Spring chicken and pea salad with pea flowers

    Serves: 6
    Cooking Time: 1 hour 20 minutes

    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.

     

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