- 1 red onion
- 2 vine tomatoes
- 1 courgette
- 1 mini romaine lettuce
- 250g chicken breast mini fillets
- 1 garlic clove
- A handful of mint, leaves only
- A handful of flat leaf parsley
- ½-1 bergamot
- 400g tin of butter beans
- 3 tsp olive oil
- Sea salt
- Freshly ground pepper
- Heavy griddle or frying pan
- 1.
Peel the red onion and slice it into thin wedges. Slice the tomatoes into thin wedges. Trim the ends off the courgette and slice it into long, thin strips. Quarter the mini romaine lettuce lengthways.
- 2.
Pour 1 tsp olive oil onto a heavy griddle and warm to a medium-high heat. When the pan is hot, add the chicken mini fillets to the pan. Season with salt and pepper and fry for 8-10 mins, turning halfway, till the chicken has picked up some colour and is cooked through. Lift the cooked chicken out of the pan and into a large bowl.
- 3.
While the chicken fries, peel and grate the garlic clove into a small bowl. Pick the mint leaves off their sprigs and set on a board with the parsley. Finely chop the herbs together. Grate in the bergamot zest and squeeze in the juice from half. Season with salt and pepper and add 1 tsp olive oil. Stir to mix, and set aside.
- 4.
Add another 1 tsp olive oil to the pan. Add the courgette slices, onion wedges, tomatoes and lettuce to the pan (do this in batches if necessary). Fry for 2-3 mins on each side, till the veg is soft and lightly charred. Add the charred veg to the bowl with the chicken.
- 5.
Drain and rinse the butter beans. Shake dry and add to the bowl. Pour in the bergamot and herb dressing. Stir to coat the chicken and veg, then taste and add more bergamot juice if you like. Divide the chicken and veg between a couple of warm plates and serve straight away.