•  ⅓ cup (80ml) olive oil
•  2 cloves garlic, sliced
•  ¼ cup pine nuts
•  1 ½ tablespoon lemon juice
•  sea salt and cracked black pepper
•  200g yellow beans, trimmed and blanched
•  1 bunch asparagus, trimmed, halved and blanched
•  2 x 200g smoked chicken breasts
•  2 cups flat-leaf parsley leaves  

  Heat the oil in a small frying pan over medium heat. Add the garlic and pine nuts and cook for 1–2 minutes or until golden. Remove from the heat, add the lemon juice, salt and pepper and stir to combine. Place the beans, asparagus, chicken and parsley in a bowl and toss to combine. Pour over the warm dressing to serve. Serves 4.