OPEN SEASON

Roast chicken salad with peas and almond-lemon dressing

SERVES 4-6 // PREP TIME 15 MINS // COOK 25 MINS

Summer’s good to go with a spiced roast chicken salad and a zingy Rosé Spritz.

This dish conjures up all that’s good about summer picnics. You could divide the ingredients between separate containers to create individual serves, then simply pass around the dressing. Start this recipe a day ahead to soak the almonds.

1 tsp fennel seeds
½ tsp coriander seeds
1 tsp paprika
1 butterflied chicken
1 tbsp olive oil
180 gm sugarsnap peas
180 gm long or flat beans, cut into 4cm lengths
160 gm (1 cup) podded peas or
120gm (1 cup) frozen peas
125 gm snow peas, trimmed
2 baby cos lettuce Sunflower seeds, to serve Coarsely chopped dill, to serve

ALMOND-LEMON DRESSING

60 gm blanched almonds, softened in cold water (overnight)
1 garlic clove, coarsely chopped Juice of 1 lemon (or to taste)
1 tbsp extra-virgin olive oil

Preheat oven to 200°C. Dry-roast