Poached chicken, asparagus and lentil salad

SERVES 4-6 PREP AND COOK TIME 1 HOUR

1 cup (250ml) verjuice

½ cup (125ml) extra virgin olive oil

1 medium (350g) leek, chopped coarsely

5 sprigs lemon thyme

1 sprig rosemary

3 fresh bay leaves

6 black peppercorns

2 (600g) large free-range chicken breasts

½ cup (100g) French-style green lentils

2 bunches asparagus

1 small (100g) red onion, chopped finely

½ bunch rocket

½ cup flat leaf parsley, chopped coarsely

DRESSING

¼ cup (60ml) extra virgin olive oil 2 tablespoons crème fraîche 1 tablespoon lemon juice 1 tablespoon lemon thyme leaves

1 Combine the verjuice, I cup (250ml) water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a medium saucepan over a high heat and bring to a rapid simmer. Season the chicken breast then add to pan. Reduce the heat to medium; cover and cook for 2 minutes. Turn the chicken and cook for a further 2 minutes. Remove the pan from heat; stand covered for 30 minutes. Slice chicken thinly.

2 Meanwhile, add the lentils to a medium saucepan of boiling water. Cook for 25 minutes or until just tender; drain.

3 Cook the asparagus in a medium saucepan of boiling salted water for 1 minute; drain. When cool enough to handle, slice in half lengthways.

4 DRESSING Place ingredients in a small bowl and whisk to combine; season to taste.

5 To serve, combine lentils, onion and 2 tablespoons of the Dressing in a medium bowl. Arrange the rocket, lentil mixture, chicken, asparagus and parsley in a shallow serving bowl. Drizzle over remaining Dressing.

Not suitable to freeze or microwave.