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

Name: Spring chicken and pea salad with pea flowers – Food & Home Magazine
Total time: 80 min
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; freshly ground black pepper; 2 medium free-range chickens, skinned and jointed; Crust; 60g dried breadcrumbs; 25ml olive oil; 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

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Spring chicken and pea salad with pea flowers - A flavorful summer dish with fresh ingredients and a gourmet twist. Perfect for warm weather dining.

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