Ingredients

• 1 double breast of smoked chicken, skin removed
• 70 gram packet hazelnuts
• 200 grams snow peas
• 1 bunch asparagus
• ½ pawpaw, peeled, deseeded and cut into thin slices
• 1 buttercrunch lettuce
• 2-3 small bunches spinach
• Hazelnut citrus dressing
• 1 clove garlic, crushed and peeled
• 1 teaspoon lemon rind
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 1/3 cup peanut oil
• toasted hazelnuts (about 1/3 of the above amount)

Method

1. Cut the chicken diagonally into thin slices.
2. Toast the hazelnuts in a 200ºC oven for about 10 minutes until nicely browned. Allow to cool, before rubbing hazelnuts together in your hands to remove the skins. Set aside about 1/3 of the hazelnuts for the dressing, use the rest for the salad.
3. Trim asparagus and snow peas, and blanch. Refresh under cold water and drain well on absorbent paper.
4. One a large platter, arrange lettuces and spinach with the snow peas, asparagus, smoked chicken and pawpaw. Garnish with the dressing and serve immediately.
5. Hazelnut Citrus Dressing
6. In a food processor or blender, add the garlic, lemon rind, vinegar, olive and peanut oils and the remaining hazelnuts. Process on high speed until the dressing is well blended. Season with salt, pepper and sugar. You may wish to add a pinch of prepared mustard for extra zing.