Citrus and herb chicken

Prep 50 mins Cook 10 mins Serves 4

INGREDIENTS: 2 teaspoons lemon rind, finely grated; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon fresh tarragon, chopped; 2 tablespoons fresh chives, chopped; 3 teaspoons extra virgin olive oil; 8 large (about 500g) chicken tenderloins; 2 bunches asparagus, trimmed; 400g can cannellini beans, rinsed and drained; 350g cherry tomato medley, halved; 2 celery sticks, finely chopped; 2 tablespoons sunflower-seed kernels, lightly toasted; 75g baby spinach leaves; 1 teaspoon Dijon mustard, extra; Lemon wedges, to serve

METHOD •Step 1

Combine the lemon rind and juice, mustard, tarragon, 1 tbs chives and 1 tsp olive oil in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

•Step 2

Preheat barbecue grill or chargrill on medium-high and grill the chicken for 2-3 minutes each side or until lightly charred and cooked through. Spray the asparagus lightly with oil and grill for 1-2 minutes each side or until lightly charred.

•Step 3

Meanwhile, place cannellini beans, tomato, celery, seeds, spinach and remaining chives in a bowl. Combine the extra lemon juice, extra mustard and remaining olive oil in a jug.

•Step 4

Add the asparagus and lemon dressing to the cannellini bean mixture and gently toss to combine. Season. Divide salad and chicken among serving plates. Serve with lemon wedges. RECIPE: CHRISSY FREER, TASTE MAGAZINE PICTURE: BRETT STEVENS