The flavour of peaches and chicken are delightful with a tarragon and garlic dressing; ideal for summer entertaining.

Ingredients

• 1 whole chicken
• 1 bulb garlic
• 2-3 peaches or 400 gram can sliced (well drained)
• 1 bunch asparagus (12-16 spears), blanched
• lettuce for 6 (use a combination or green, red and bitter)
• a small handful chopped fresh chives
• 1 punnet snow pea sprouts

Dressing

• 1 roasted garlic bulb
• ¼ cup olive oil
• ¼ cup cider vinegar
• ½ cup non fat plain yoghurt
• ¼ cup chopped fresh tarragon or use chives

Method

1. Season the chicken with salt and pepper and rub the skin with a little oil. Wrap the garlic in foil and place both the chicken and garlic into the oven. Roast at 180°C for 60-75 minutes or until the chicken is cooked. Remove the garlic, it will be cooked as well.
2. Blanch the peaches in boiling water and refresh in cold. Peel, stone and slice. Drain tinned peaches if using and discard the syrup. Cut the asparagus spears in half crosswise.
3. Tear excess fat from the chicken carcass and cut the meat into chunky pieces. Leave the skin on or off as wished. Toss the chicken, peaches, asparagus, lettuce, chives and snowpeas together in the dressing and serve immediately. The chicken should still be warm.

Dressing

1. Cut the garlic in half horizontally and squeeze the cooked garlic into a bowl. Whisk in the remaining ingredients until thick. Season well with salt, pepper and lemon juice.