Poached chicken, green lentil & spring greens salad

SERVES 4 PREP + COOK TIME 40 MINUTES (+COOLING TIME)

1½ cups (375ml) 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 peppercorns

2 large (250g) free-range chicken breasts 1/2 cup (100g) French-style green lentils 3 bunches asparagus

1 cup (160g) podded fresh green peas 1 small (100g) red onion finely, sliced ½ cup flat leaf parsley coarsely chopped 50g rocket

THYME & LEMON DRESSING

¼ cup (60ml) extra virgin olive oil 1 tablespoon verjuice

2 tablespoons lemon juice

1 tablespoon thyme leaves

1 tablespoon shredded lemon rind

1 To create a poached liquid, combine the verjuice, 1½ cups (375ml) water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a medium saucepan over a high heat; bring to a rapid simmer.

2 Season the chicken breast, then add to poaching liquid, skin-side down. Reduce the heat to low, cover with a lid and cook for 15 minutes; turn the chicken and cook for 5 minutes. Remove pan from the heat; cover for 30 minutes. When cool enough to handle, tear or shred the chicken into pieces.

3 Meanwhile, cook lentils in a small saucepan of boiling water for 20-25 minutes or until just tender; drain well. Season with sea salt flakes and freshly ground black pepper.

4 Cook asparagus and peas in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice the asparagus in half lengthways.

5 THYME & LEMON DRESSING Whisk all the ingredients in a small bowl to combine; season to taste.

6 Arrange the lentils, chicken, asparagus, peas, onion, parsley, rocket on a large serving platter. Just before serving, drizzle over the dressing and toss gently.

Not suitable to freeze.