Barbequed Lemon and Mustard Chicken Thighs with Buttered Corn, Squash and Asparagus Salad

Preheat BBQ, if using it. Zest lemon. Peel and mince garlic. Pick flatleaf parsley leaves and roughly chop, discard stems. In a bowl, combine lemon zest and juice (to taste), Dijon mustard, garlic, parsley and chicken thighs. Toss well to coat and set aside to marinate while preparing remaining ingredients.

Tip! If you can marinate the chicken a few hours in advance, the flavours will develop.

Boil a kettle. Remove husk and silk from sweetcorn cob and cut into 2 or 4 pieces (if cooking corn in the oven, wrap in a piece of foil, topped with butter). Trim squash and cut into quarters. Slice cherry tomatoes in half. Trim woody ends off asparagus (and discard ends).

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add corn to BBQ (or oven, wrapped in foil) and cook for about 8-10 minutes until tender, turning regularly to avoid burning. At the same time, grill squash and asparagus spears for 1-2 minutes per side, cooking in batches if necessary. Season with salt and pepper and remove from heat. Set aside, covering to keep warm. Leave BBQ on.

Add the chicken (discarding remaining marinade) to the hot BBQ/grill plate (or hot pan on the stovetop). Cook 5 minutes before flipping. Flip and continue cooking for another 5-7 minutes , until the chicken is cooked through. Remove from pan and slice into 3 cm chunks.

Tip! Although this marinade is amazing, any excess needs to be discarded as it has been in contact with raw chicken.

On a large platter or bowl, toss together rocket and spinach leaves with grilled squash, asparagus and cherry tomatoes, drizzle with a little extra virgin olive oil. Top salad with grilled chicken pieces. Serve corn alongside, topped with butter, salt and pepper. Enjoy!

Preheat BBQ, if using it. Zest lemon. Peel and mince garlic. Pick flatleaf parsley leaves and roughly chop, discard stems. In a bowl, combine lemon zest and juice (to taste), Dijon mustard, garlic, parsley and chicken thighs. Toss well to coat and set aside to marinate while preparing remaining ingredients.

Tip! If you can marinate the chicken a few hours in advance, the flavours will develop.

Boil a kettle. Remove husk and silk from sweetcorn cob and cut into 2 or 4 pieces (if cooking corn in the oven, wrap in a piece of foil, topped with butter). Trim squash and cut into quarters. Slice cherry tomatoes in half. Trim woody ends off asparagus (and discard ends).

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add corn to BBQ (or oven, wrapped in foil) and cook for about 8-10 minutes until tender, turning regularly to avoid burning. At the same time, grill squash and asparagus spears for 1-2 minutes per side, cooking in batches if necessary. Season with salt and pepper and remove from heat. Set aside, covering to keep warm. Leave BBQ on.

Add the chicken (discarding remaining marinade) to the hot BBQ/grill plate (or hot pan on the stovetop). Cook 5 minutes before flipping. Flip and continue cooking for another 5-7 minutes , until the chicken is cooked through. Remove from pan and slice into 3 cm chunks.

Tip! Although this marinade is amazing, any excess needs to be discarded as it has been in contact with raw chicken.

On a large platter or bowl, toss together rocket and spinach leaves with grilled squash, asparagus and cherry tomatoes, drizzle with a little extra virgin olive oil. Top salad with grilled chicken pieces. Serve corn alongside, topped with butter, salt and pepper. Enjoy!