Spring Chicken Salad

Cover Recipe:

- Claire Ferrandi

Serves 4 EASY 2 hrs

WHAT YOU NEED ROASTED CHICKEN

1 large (1,2 – 1,6kg) whole free-range chicken 4g (1½ tsp) cumin seeds, lightly crushed in a mortar and pestle 3g (1½ tsp) coriander seeds, lightly crushed in a pestle and mortar 50g salted butter, melted 4g (1 tsp) Dijon mustard salt and freshly ground black pepper, to taste

CHICKPEAS

2 x 400g tins chickpeas, drained and rinsed 3g (1½ tsp) ground coriander 4,5g (1½ tsp) ground cumin salt and freshly ground black pepper, to taste extra-virgin olive oil, to drizzle pinch freshly minced garlic zest of 1 lemon

CARROTS

2 x 200g punnets baby rainbow carrots, washed and peeled (some cut in half, for variety) salted butter, to dot handful fresh thyme leaves salt, to taste