As much as I like big flavours, I sometimes want something more gentle, a little genteel even. French beans and chicken lend themselves to such cooking.

Serves 2

chicken – 2 plump breasts

oil – a little

rosemary – a bushy stalk

French beans – 200g

chard – 12 thin stems and their leaves

tomatoes – 6 small ones, cut in halves or quarters depending on their size

a few nasturtiums, if you wish

 

For the dressing:

a small shallot

lemon juice – 3 tablespoons

olive oil – 6 tablespoons

mint – a small bunch

 

Peel and chop the shallot very finely. Put it into a screw-top jar with a good pinch of salt, the lemon juice, olive oil and the leaves from the mint, lightly chopped (discard the stalks). Screw on the lid and shake the jar to mix the dressing.

Brush the chicken with oil, season with salt and black pepper and scatter with the finely chopped rosemary needles. Grill or roast until cooked right through and the skin is golden. Set aside for ten minutes, perhaps with a mixing bowl over the top to keep it warm, saving any cooking juices that come from it.

Top and tail the beans, cut the chard stalks into similar lengths and remove and reserve their leaves. Boil the beans and the chard stalks in boiling water till tender – a matter of two or three minutes in each case (I prefer to do this in two pans, as the red from the chard water darkens the beans, but it is up to you). Dip the leaves into the water for thirty seconds. Remove and drain.

Tip the dressing into a bowl, then add the drained green beans, chard leaves and stalks, the tomatoes, and the nasturtium flowers if you are using them. Divide the salads between four plates or lovely white bowls. Cut the chicken breasts into thick slices –about 4 to a breast – and place on top of the salads.

Enough for 2