STT 27: Herby Chicken Primavera and Grilled Asparagus with Turkish Tomato Salad & Tahini Sauce

Primavera for spring? Groundbreaking, I know, but hear me out.

This dish has been in constant rotation in my kitchen recently (and not only because it’s literally the Italian word for spring), but because it feels like the ultimate celebration of the new season’s veggies. You often see primavera done with pasta, but this version is a lighter take that loses none of the comfort. What I love about this recipe is that it turns two chicken breasts into a hearty meal for four, with an extra boost of protein from the beans, and is a great way to get the whole family to eat some greens. Protein-packed, veggie-stacked and ready faster than you can chill a bottle of wine. The kind of dinner you’ll want on repeat all season. It’s also extremely riffable and can be made using frozen veg, so if you don’t have broad beans, use peas or edamame (or a mix of all three!). If you don’t have asparagus, use courgette or broccolini/tenderstem broccoli and choose your favourite white bean.

In a dish this simple, the devil is in the details. The lemon peel, for example, adds a citrussy depth and it’s easy to fish out once the dish is cooked. The cream gives the dish weight without it feeling heavy, and the final flourish of herbs keeps everything lush, with a light touch. I like to serve this in a bowl with some crusty bread on the side for mopping up those leftover juices, but it’s just as good on its own.

With the days getting longer, this is the kind of recipe you can bang out in 20 minutes, so you can get outside to enjoy it in the last of the light. It’s also the kind of recipe you could make in the middle of summer or the dead of winter (depending on how well stocked your freezer is), and it will still deliver on the joyous springy feels.

More ideas for seasonal veg? If you want something else equally breezy on the table, this grilled asparagus with Turkish-style tomato salad and tahini sauce is spot-on this time of year, just as asparagus starts coming in. The asparagus gets deeply charred (in a pan, no need to mess around with a barbecue), the tomato salad is sharp and raw and only needs a bit of chopping, and the tahini sauce ties it all together without making anything feel heavy.

Happy Cooking

Grilled Asparagus with Turkish Tomato Salad & Tahini Sauce

Light, fresh, and just a little bit messy — a sharp tomato salad, creamy tahini, and smoky asparagus make the perfect spring side.

Serves 2–4 • Time: 20 mins prep, 10 mins cooking

Ingredients

450g asparagus (about 2 bunches)

1 medium red onion

200g cherry tomatoes

1 red pepper

1 medium hot red chilli

5g/2 Tbsp flat-leaf parsley

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

2 teaspoons Aleppo pepper or chilli flakes, to taste

1 medium clove garlic

30ml lemon juice (for tahini sauce)

1/4 cup tahini

Pinch of sea salt

3 tablespoons ice water

Olive oil, salt, pepper as needed

Method

1. Trim about 1-1.5cm off the ends of the 450g asparagus. Rinse well and set aside.

2. In a small bowl, grate 1 clove garlic and mix it with 30ml lemon juice. Let it sit for 5 minutes to mellow the garlic.

3. Finely chop 1 red pepper, 1 red onion, 200g cherry tomatoes, and 5g flatleaf parsley. Combine in a bowl. Season with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 2 teaspoons Aleppo pepper (or chilli flakes), and salt and black pepper to taste. Toss well and set aside.

4. Add 1/4 cup tahini and a pinch of sea salt to the garlic-lemon mixture and stir into a paste. Gradually stir in 3 tablespoons ice water until the tahini sauce becomes creamy and smooth. Set aside.

5. Heat a large frying pan over high heat until smoking. Drizzle the prepped asparagus with olive oil, season with salt and black pepper, then sear the asparagus in the hot pan for about 2–3 minutes, turning once or twice, until lightly charred and just tender.

6. To serve, spread the tahini sauce across the base of a large plate. Spoon the tomato salad over the tahini. Pile the charred asparagus on top and finish with an extra drizzle of olive oil if you like.

Final Notes

If you prefer, you can grill the asparagus outdoors on a barbecue for an even smokier flavour. Swap the asparagus for tenderstem broccoli or courgette ribbons if needed. The tahini sauce can also be made a day ahead and kept chilled in the fridge.

FAQs

Can I make the tomato salad ahead of time?

You can chop everything a few hours ahead, but dress it last minute so it stays fresh and juicy.

What can I use if I don’t have tahini?

You could do a simple drizzle of olive oil and lemon instead, or mix a bit of Greek yogurt with lemon for a different but still creamy finish.

Is this good at room temperature?

Yes. This is one of those rare dishes that actually improves a little as it sits, so it’s great for bringing to a picnic or letting linger on a table. The salt will draw moisture from the tomato pepper dressing so it will become a little runnier.

What other vegetables could I add?

Griddled courgette slices, tenderstem broccoli or charred spring onions would be really good alongside the asparagus if you want to bulk it out a little.

Herby Chicken Primavera

Fast, fresh, and spring-forward—this creamy chicken dish is packed with green veg, white beans, and a citrusy, herby finish.

Serves 2–3 • Time: 20 mins