Instructions: Salad greens (lambs lettuce rocketwatercress)

Place the 8 pieces of chicken in a bowl and pour over 2 tbsp olive oil 1 tbsp lemon juice and half of the chopped red chilli.

Turn to coat and leave for 12 hours to marinade.

Shortly before serving season the chicken with salt and pepper then place under a preheated grill for 46 minutes on each side (depending on thickness) until cooked through.

Meanwhile cook the asparagus in boiling salted water for 23 minutes or unti just tender (again this will depend on thickness) then refresh briefly under running cold water.

Place the salad greens in a large bowl and add the roughly torn mint leaves.

In a screw top jar shake together 3 tbsp olive oil 1 tbsp lemon juice the remaining chilli and plenty of salt and pepper.

To serve toss the dressing through the salad top with the warm asparagus and the grilled chicken.

Serve at once.

If the weather looks good barbecue the chicken instead: it will need about 57 minutes each side depending on thickness.

Serves 4

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