date:Jan 06, 2014
outer skins. Set aside.
4. Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
5. Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
6. Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
7. Whisk together mustard and remaining 2 tbs oil and 1 tbs lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to ser