Crown Roast Chicken, Barbecued Peas, Broad Bean, Feta and Orange Salad

A celebration of summer produce: roast chicken crown with dressed beans and peas, smoky barbecued peas, and a vibrant broad bean, feta, and orange salad. Fresh, colourful, and perfect for sharing.

2-4

Ingredients

Crown Roast Chicken

1 medium chicken crown
15ml veg oil
Salt and pepper
200g French beans
100g broad beans
100g fresh peas
French dressing
1 shallot, diced
2 tbsp Dijon mustard
50 ml vegetable oil
50ml white wine vinegar
Few sprigs of tarragon, chopped

Barbecued Peas

300g peas in the pod
50ml olive oil
Sea salt

Broad Bean, Feta and Orange Salad

1 orange, juiced, zested and segmented
200g feta, crumbled
A few mint leaves, chopped
5 cloves Black garlic
1 tsp Ras en hanout
1 preserved lemon, diced
200g broad beans
200g fresh peas
100g roasted hazelnuts, crushed
50 ml olive oil

To garnish

A few peas in the pods
Pea shoots

Method

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Crown Roast Chicken

Pre heat the oven to 200c

For the chicken, place the crown into a hot pan with the oil and butter, season then pop in the oven and roast for 25 minutes.

Remove the breasts from the crown and pop onto 2 plates.

Mix all the ingredients together for the dressing.

Cook the French beans in salted boiling water for 2 minutes then add the broad beans and peas. Cook for another 2 minutes then drain and pop into the dressing. Spoon the dressed peas and beans over the chicken.

Barbecued Peas

Heat a BBQ until hot and the coals are white

Pop the peas into a bowl and drizzle in olive oil. Pop into a metal sieve directly on the coals and cook until charred. Season with salt.

Broad Bean Feta and Orange Salad

Mix the garlic and spices in a bowl. Add the diced lemon, orange and mint and season. Crumble in the feta cheese then add the peas, broad beans and and nuts. Spoon onto a platter, then top with pea shoots and peas in the pods. Drizzle in olive oil.