INGREDIENTS

• 380g chickpeas

• 1 carrot

• 1 garlic clove

• 2 spring onions

• dill

• 2P free-range chicken breast fillet

• 2 chicken-style stock cubes

• 150g green beans

• 1 lemon

• 50g aioli mayonnaise

• 1 tsp dijon mustard

• 2 tsp extra virgin olive oil

Allergens: Sulphites and Egg. May contain traces of other allergens

METHOD

1. Prep ingredients

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Drain and rinse the chickpeas, then spread over the lined tray. Roast for 15 mins or until crisp. Cut the carrot into small chunks. Crush or finely chop the garlic. Finely chop the spring onions. Finely chop the dill, keeping the stems and leaves separate.

2. Poach chicken

Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Crumble the stock cubes into a medium saucepan, add 1L (4 cups) water and bring to a simmer. Stir, then add the chicken, carrot, garlic, spring onion and dill stems, reduce the heat to medium-low and cook for 5 mins (see cooking tip). Remove from the heat and stand for 4 mins.

3. Simmer broth

Remove the chicken from the broth and set aside. Return the broth to medium heat and cook for a further 6-8 mins until slightly reduced. Reduce the heat to low to keep the broth warm.

4. Blanch beans

Meanwhile, bring a small saucepan of water to the boil for the beans. Trim the beans and cut into 3cm lengths on an angle. Cook the beans in the pan of boiling water for 4-5 mins until tender. Drain and return to the pan.

5. Finish broth

Finely grate the zest of half the lemon*, then juice the half. Add the remaining dill, 1 tbs lemon juice and 1 tsp dijon mustard to the broth and whisk to combine. Taste, then season with salt and pepper.

6. Get ready to serve

Add the lemon zest and 2 tsp extra virgin olive oil to the beans, season with salt and pepper and toss to combine. Shred or slice the chicken. Divide the chickpeas, chicken and beans among bowls. Ladle over the broth and add the aioli to serve.