INGREDIENTS

• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 8 Simply Better Irish Corn Fed Chicken Thighs
• 25g Butter
• 500g Baby Potatoes, cut into halves or quarters
• 1 Tbsp. Fresh Parsley, chopped
• Sea Salt
• Freshly Ground Black Pepper
• 1 Large Courgette, sliced thickly
• 1 Red Onion, sliced into chunks
• 1 Punnet of Cherry Tomatoes
• 1 Red Pepper, sliced

For The Dressing:

• 4 Simply Better Fresh Organic Irish Salmon Darnes
• 8 Slices of Simply Better Italian Prosciutto Di Parma
• 1 Tbsp. Simply Better P.D.O. Terra Di Barri Bitonto Extra Virgin Olive Oil
• 4 Tbsp. Simply Better Italian Made Pesto Alla Genovese with PDO Genovese Basil
• 1 Box of Simply Better Italian Egg Bronze Die Fettuccine
• 12 Asparagus Spears, trimmed
• 4 Fresh Dill Sprigs
• Juice of ½ Lemon
• 25g Butter
• Freshly Ground Black Pepper
• Lemon Wedges, to garnish

METHOD

1. Blanch the asparagus spears in a pan of boiling salted water for 1 minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely. Drain well and pat dry on kitchen paper.
2. Lay two slices of Prosciutto Di Parma on a chopping board. Season each salmon darne with pepper and arrange on the slices of Parma ham. Arrange 3 asparagus spears, trimming them down as necessary, and a dill sprig on top of each salmon darne. Lightly wrap the slices of Prosciutto Di Parma around each bundle and repeat this process until you have 4 salmon wraps.
3. Heat the olive oil in a large frying pan over a medium-high heat and add the salmon wraps presentation-side down and cook for 1-2 minutes then turn over and cook for a further 1-2 minutes per side until the Prosciutto Di Parma is crisp on all sides. Add the butter to the pan and allow to foam up, use this to baste the wraps then add a squeeze of lemon juice and set aside.
4. For the pasta, cook the fettuccine in a pot of boiling water and salt for 2-4 minutes until al dente. Strain when fully cooked. Then add the pesto and mix well to combine.
5. To serve, arrange the salmon wraps on warmed serving plates along with the pesto fettuccine and garnish with a wedge of lemon.