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Marinated chicken with asparagus salad
Fruit and vegetables
4 fresh
thyme
sprigs, leaves picked
4 fresh
rosemary
sprigs, leaves picked
8
garlic
cloves, roughly chopped
1 small
onion
, chopped
25g/1oz fresh flatleaf
parsley
, leaves picked
1
lemon
, juice only
3 red or Roscoff
onions
, cut into 5mm/¼in thick slices
24
asparagus
spears
20g/¾oz fresh
thyme
, leaves picked and chopped
20g/¾oz fresh
sage
, leaves picked and chopped
3
garlic
cloves, finely chopped
1
lemon
, zest only
large pinch dried red
chilli
flakes
mixed
salad leaves
, 10g/½oz each large-leaf rocket, baby-leaf spinach, watercress, wild cress, land cress, escarole and grumola, picked and washed
20g/¾oz fresh
mint
, leaves picked and torn, to garnish
20g/¾oz fresh flatleaf
parsley
, leaves picked and chopped, to garnish
Tins, packets and jars
100g/3½oz
Dijon mustard
Cooking ingredients
½ tsp freshly ground
black pepper
100ml/3½fl oz extra virgin
olive oil
1 tbsp extra virgin
olive oil
sea salt
75g/2¾oz blanched
almonds
2 tbsp
red wine vinegar
or Banyuls red dessert wine, plus extra to finish
50ml/2fl oz extra virgin
olive oil
, plus extra to finish
salt and freshly ground
black pepper
Meat, fish and poultry
1 whole
chicken
, spatchcocked
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