Season the thighs with salt and pepper. Press two thighs against each other – meat sides touching. Sprinkle lemon zest over the chicken. Place into a vacuum bag and add
Brush the peppers with olive oil and grill whole until the flesh is soft and blistered. Remove from the grill and place in a bowl to cover with cling film to steam the peppers and make it easy to remove the skins. Once steamed, remove the outer skin. Cut the peppers lengthways and remove the seeds. Grill again gently on both sides and finish with sea salt flakes and lemon zest. Slice the peppers into 4 long pieces per serving.
Trim the bases of the asparagus and peel if stalky, then drizzle with olive oil. Grill until tender and season with sea salt flakes. Remove from the grill and slice each into 3 pieces.
Blanch the broccolini in salted water for 3 minutes. Remove and refresh in an ice bath. After refreshing, grill to crisp tender. Shred the tips of the broccolini to use for sprinkling. As needed, put onto the hot coals or under a grill to give some colour. Season with salt and pepper and keep warm.
To assemble, place a
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