Zest and juice of 1 lemon, (plus 1 tablespoon lemon juice, extra)
2 tablespoons honey
1/4 cup (60ml) extra virgin olive oil
1 cup mint leaves, half the leaves finely chopped
4 x 200g chicken breast fillets, each sliced into thirds
200g podded fresh or frozen broad beans
1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces
Large handful of baby spinach
400g can chickpeas, rinsed, drained
125g cherry tomatoes, halved
1/2 cucumber, finely chopped
1/4 cup flat-leaf parsley leaves, chopped
2 teaspoons wholegrain mustard
Preheat grill to medium-high.
Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelized and cooked through.
Toss broad beans, ciabatta, baby spinach, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.