This colourful salad is low-calorie and supplies lean protein. It is also packed with nutrients including vitamins C and E.
1 lime, zested and juiced
1 tbsp rapeseed oil
2 tbsp mint, finely chopped, plus a few leaves to serve
1 garlic clove, finely grated
2 skinless chicken breast fillets (300g)
160g fine beans, trimmed and halved
2 peaches (200g), each cut into 8 thick wedges
1 red onion, cut into wedges
1 large Little Gem lettuce (165g), roughly shredded
1⁄2 x 60g pack rocket
1 small avocado, stoned and sliced 240g cooked new potatoes
Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non- stick frying pan with a drop of oil.
Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.