Roast Chicken Salad Recipe with Almond-Lemon Dressing

Ingredients

• 1 tsp fennel seeds
• ½ tsp coriander seeds
• 1 tsp paprika
• 1 butterflied chicken
• 1 tbsp olive oil
• 180 gm sugarsnap peas
• 180 gm long or flat beans, cut into 4cm lengths
• 160 gm (1 cup) podded peas or 120gm (1cup) frozen peas
• 125 gm snow peas, trimmed
• 2 baby cos lettuce
• Sunflower seeds, to serve
• Coarsely chopped dill, to serve
• Almond-lemon dressing
• 60 gm blanched almonds, softened in cold water (overnight)
• 1 garlic clove, coarsely chopped
• Juice of 1 lemon (or to taste)
• 1 tbsp extra-virgin olive oil