Preheat the grill to high.

Place a small frying pan on medium-high heat. Once hot, add the pine nuts and toast, shaking the pan often until golden, 2-3 mins. Transfer to a bowl.

Add the chicken and Tenderstem into a bowl. Peel and grate 3 cloves of garlic, strip the leaves off the rosemary and roughly chop. Add both to the chicken with 2 tbsp of olive oil, then season with a generous pinch of salt and pepper. Add the chicken to a large baking tray and grill until golden, and starting to char, 10-12 mins. Then add the Tenderstem on top and cook until charred, 3-5 mins.

Meanwhile, trim and chop the lettuce into bite-sized chunks. Pick the mint leaves, trim and chop the cucumber in 2cm chunks. Trim and thinly slice the spring onions.

Drain and finely chop the artichokes. Transfer into a large bowl with the pine nuts. Add the zest of half a lemon and 50ml of olive oil, the juice of the lemons and wholegrain mustard.

Slice the cooked chicken into 2cm strips. Toss the lettuce, mint, cucumber, spring onion, broccoli and chicken into the dressing.

Share the salad onto a platter or plates.