Minty griddled chicken & peach salad

This lovely summery salad supplies lean protein and is packed with beneficial vitamins including vitamin C and E. A great option for after an evening exercise class or gym session.

SERVES 2 PREP 10 mins COOK 15 mins EASY

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

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 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 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.

GOOD TO KNOW healthy • low cal • folate • fibre • vit c • 5 of 5-a-day • gluten free

PER SERVING 512 kcals • fat 18g • saturates 3g • carbs 36g • sugars 17g • fibre 13g • protein 44g • salt 0.2g