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

MUSTARD SOUR CREAM

200ml sour cream 4g (1 tsp) Dijon mustard handful fresh parsley, finely chopped salt, to taste