About the Recipe
This light and crisp dish is packed with flavor perfect for spring harvest of asparagus. The delicious dressing can be used in other recipes as well!
Ingredients
1 chicken breast
1½ tbsp olive oil, plus 1 tsp
100g fine asparagus, trimmed
1 small wholemeal pitta, torn into pieces
½ lemon, zested and juiced
1 tsp honey
1 tbsp dill, half finely chopped, half roughly torn
1 ready roasted pepper from a jar, cut into chunks
½ small red onion, thinly sliced
2 tsp capers, roughly copped
Preparation
Heat the oven to 200C/fan 180C/gas 6. Put the chicken in a small roasting tin or lipped baking tray. Drizzle with 1 tsp of olive oil and season well. Roast for 25 minutes or until cooked through.
Halfway through the chicken cooking time, put the asparagus and pitta in a large baking tray and drizzle with 1 tbsp of olive oil. Add the lemon zest, season and toss together.
Transfer to the oven and roast for 10-12 minutes or until the asparagus is crisp and tender, and the pitta lightly toasted.
Transfer the asparagus and pitta to a large bowl and set aside. Keeping all the juices in the pan, transfer the chicken to a chopping board or large plate and shred the meat. Set aside to cool.
Skim any excess fat from the cooking juices. In a medium bowl, whisk together the lemon juice, honey, finely chopped dill and remaining 1 tbsp of olive oil. Slowly whisk in the chicken juices until the dressing is emulsified, then lightly season. Add the pepper and onion to the bowl with the asparagus and pitta, and toss with 2 tbsp of the dressing. Leave to sit for 10 minutes before adding the chicken, capers and remaining dressing, if you like. Toss to combine and serve.