Minty griddled chicken & peach salad

• lime↗1

  zested and juiced

• rapeseed oil↗1 tbsp tbsp
• mint↗2 tbsp tbsp

  finely chopped, plus a few leaves to serve

• garlic clove↗1

  finely grated

• skinless chicken breast fillets↗2

  (300g)

• fine beans↗160g g

  trimmed and halved

• peaches↗2

  (200g), each cut into 8 thick wedges

• red onion↗1

  cut into wedges

• large Little Gem lettuce↗1

  (165g), roughly shredded

• rocket↗½ x 60g pack pack
• small avocado↗1

  stoned and sliced

• cooked new potatoes↗240g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.