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

  1. Butterfly the chicken fillets by slicing though the centre with a sharp knife.
  2. Mix the chicken breasts with the lemon zest, 2 tablespoons of lemon juice, the olive oil and garlic.
  3. Season then cook on a heated griddle or on a barbecue for 4-5 minutes each side.

For the Tabbouleh:

  1. Place bulgur wheat in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened.
  2. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Discard liquid.
  3. 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.
  4. 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.)
  5. 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.
  6. Mix all the ingredients in a large bowl and season with salt and pepper to taste.

For the Ardsallagh Cream:

  1. Beat all the ingredients together until soft and creamy.
  2. To assemble, divide the Tabbouleh between four warm plates, place the griddled chicken on top followed by a dollop of goat's cheese cream.