A dazzling combination of flavours.
Ingredients
- 4 skinless chicken breasts
- 1 lemon, grated zest and juice
- 2 tblsp extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, crushed
For the Tabbouleh:
- 25g bulgur wheat
- 1 large bunch of flat leaf parsley, leaves picked and finely chopped
- 1bunch of spring onions, thinly sliced
- 1 large handful of mint, leaves picked and finely chopped
- 2 large tomatoes, peeled and finely chopped
- Seeds of half a pomegranate
- A bundle of asparagus (usually 12 in a bundle)
- 2 tblsp olive oil
- Juice of one lemon
- Salt and pepper
For the Ardsallagh Cream:
- 50g Ardsallagh goat's cheese
- 100g soft cream cheese
- ¼ clove of garlic finely grated
- Honey, to taste
Method
- Butterfly the chicken fillets by slicing though the centre with a sharp knife.
- Mix the chicken breasts with the lemon zest, 2 tablespoons of lemon juice, the olive oil and garlic.
- Season then cook on a heated griddle or on a barbecue for 4-5 minutes each side.
For the Tabbouleh:
- Place bulgur wheat in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened.
- Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Discard liquid.
- Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.)
- Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife.
- Mix all the ingredients in a large bowl and season with salt and pepper to taste.
For the Ardsallagh Cream:
- Beat all the ingredients together until soft and creamy.
- To assemble, divide the Tabbouleh between four warm plates, place the griddled chicken on top followed by a dollop of goat's cheese cream.
