Spring chicken and pea salad with pea flowers – Food & Home Magazine

Ingredients

• <h3>Marinade</h3>
• 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
• <h3>Crust</h3>
• 60g dried breadcrumbs
• 25ml olive oil
• <h3>Salad</h3>
• 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