Spring is here, so celebrate the warmer weather with our tasty and refreshing salad.

Ingredients

4 x 200g chicken breast fillets, each sliced into three

200g podded frozen or fresh broad beans

¼ cup extra virgin olive oil

1 cup mint leaves, finely chop half the leaves

¼ cup chopped flat leaf parsley

2tbs honey

2tsp wholegrain mustard

Finely grated zest and juice of 1 lemon, plus additional tablespoon of lemon juice

200g garlic ciabatta, halved lengthways and torn into small pieces

400g can of chickpeas, drained and rinsed

½ finely chopped cucumber

Large handful of baby spinach or mache (lambs lettuce)

125g halved cherry tomatoes

Instructions

1. Preheat grill to medium-high.
2. Mix lemon zest, juice, chopped mint, honey and 11/2tablespons oil in a large bowl and season with salt and pepper. Add chicken and stir to coat. Place in fridge for 10 minutes to marinate.
3. Blanch broad beans in boiling water for 1-2 minutes. Drain and cool under running water. Remove outer skins of broad beans and set aside.
4. Grill ciabatta on a baking tray for 4-5 minutes until crisp and golden.
5. Pre-heat a chargrill pan to high and cook chicken for 2-3 minutes each side until cooked through and caramelised.
6. Toss spinach or mache, ciabatta, broad beans, tomatoes, cucumber, chickpeas, parsley and mint in a large bowl.
7. Whisk together the remaining oil, mustard and 1 tablespoon of lemon juice and season to taste. Divide the salad among 4 plates, pour over salad dressing and top with chicken.

Serves 4