Ingredients​

• Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra)
• 2 tbsp honey
• 1/4 cup (60ml) extra virgin olive oil
• 1 cup mint leaves, half the leaves finely chopped
• 4 x 200g chicken breast fillets, each sliced into thirds
• 200g podded (from 1kg unpodded) fresh or frozen broad beans
• 1/2 (200g) ciabatta loaf (Italian bread) , halved lengthways, torn into small pieces
• Large handful of mixed lettuce/green leaves
• 400g can chickpeas, rinsed, drained
• 125g cherry tomatoes, halved
• 1/2 cucumber, finely chopped
• 1/4 cup flat-leaf parsley leaves, chopped
• 2 tsp wholegrain mustard

Method​

• Step 1
  Preheat grill to medium-high.
• Step 2
  Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
• Step 3
  Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
• Step 4
  Place Italian bread on a baking tray and grill for 4-5 minutes until golden and crisp.
• Step 5
  Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
• Step 6
  Toss broad beans, bread, lettuce, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
• Step 7
  Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.
  
  
  Enjoy