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Chicken, asparagus and broad bean salad

Diana Henry from Market Kitchen
Diana Henry brings together the flavours of summer in this robust salad served with preserved lemon salsa

Chicken, asparagus and broad bean salad

Method

1. For the salsa: put the anchovies, basil, mint, parsley, garlic, capers and preserved lemon juice into a food processor. Pulse the ingredients until coursely chopped, adding the olive oil a little at a time.

2. Remove the fleshy bit from the preserved lemon, leaving only the rind. Finely chop a quarter of the rind and stir through the salsa. Slice the rest into fine shreds and set aside.

3. Cut off the woody ends of the asparagus and steam over a pan of boiling water for 4 minutes or until just tender.

4. Bring another large pan of water to the boil and cook the podded broad beans for 4 minutes. Drain and refresh in cold water before slipping off the white skins to reveal the tender green beans.

5. Put both the beans and the asparagus into a bowl and drizzle over the extra virgin olive oil and lemon juice (use just enough to moisten the vegetables and make them glisten). Season with salt and pepper.

6. Divide the vegetables between four plates and spoon on a little of the salsa, set the chicken across the top, drizzle with olive oil, spoon on the rest of salsa and scatter over the preserved lemon shreds.

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Serves: 4

Prep: 25 min
Cook: 8 min

Ingredients
16 asparagus spears
1.6kg Broad beans, podded
splash extra virgin olive oil
juice of half a lemon
4 cooked chicken breast fillets, cut into slices

For the salsa

5 anchovy fillets
10 basil leaves
15 mint leaves
small bunch flat-leaf parsley, leaves only
2 garlic cloves
2 tbsp capers, drained and rinsed
2 tbsp juice from the preserved Lemons
150ml extra virgin olive oil
3/4 preserved lemon