250 ml (1 cup) verjuice
125 ml (½ cup) extra-virgin
olive oil
1 leek, white and pale green
parts only, coarsely chopped
5 lemon thyme sprigs
1 rosemary sprig
3 bay leaves
½ tsp black peppercorns
2 chicken breast fillets
100 gm (½ cup) French-style
lentils such as puy
2 bunches asparagus,
trimmed and cut into thirds
1 small red onion,
finely chopped
½ cup coarsely chopped
flat-leaf parsley
2 handfuls rocket leaves
DRESSING
60 ml (¼ cup) extra-
virgin olive oil
2 tbsp crème fraîche
1 tbsp lemon juice
1 tbsp chopped lemon thyme
1 tbsp finely chopped
preserved lemon rind
1 Place verjuice, oil, leek,
lemon thyme, rosemary, bay
leaves, peppercorns and
250ml water in a saucepan
over high heat and bring to the
boil. Season chicken with salt
and add to pan. Reduce heat
to medium, cover and cook for
2 minutes, then turn and cook
for another 2 minutes, until
cooked through. Remove pan
from heat and stand, covered,
until cool. Drain, then coarsely
shred meat with your fingers.
2 Cook lentils in a large saucepan
of lightly salted boiling water until
tender (25-30 minutes). Drain well.
3 Meanwhile, drop asparagus
into a large saucepan of lightly
salted boiling water until tender
but still firm (2-3 minutes). Drain,
refresh under cold running water
and drain again.
4 For dressing, place ingredients
in a small bowl and whisk
to combine.
5 Place chicken, lentils, onion,
asparagus, parsley and rocket in
a large bowl. Pour over dressing,
gently toss and serve. ➤
MAGGIE BEER
Chicken, asparagus
and lentil salad
SERVES 4