Lemon & Rosemary Chicken Salad

1 Place the chicken fillets in a bowl and add the crushed garlic, rosemary, olive oil and sliced lemon. Mix thoroughly to fully coat the chicken, then cover and place in the fridge. Leave overnight to marinate

6 chicken mini fillets

1 garlic clove , crushed

1 sprig of rosemary , large

50ml of olive oil

¼ lemon , sliced

1 pinch of salt

2 For the dressing, add two tablespoons of the olive oil to a pan along with the rosemary and a pinch of salt, then sweat the shallots until they are soft and sweet. Take the pan off the heat and set aside to cool

12 rosemary leaves , chopped

1 shallot , very finely chopped

2 tbsp of olive oil

3 Once the shallots have cooled, stir in the chopped capers, a squeeze of lemon juice and 50ml of extra virgin olive oil. Leave to one side until ready to serve

1 tbsp of capers , soaked in cold water to remove the salt and roughly chopped

¼ lemon

50ml of extra virgin olive oil

4 Add the French beans to a pan of boiling salted water and cook for 2 to 3 minutes, then drain and leave to one side until required

20 French beans

Directions at greatbritishchefs.com

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