Chicken, Broad Bean and Mint Salad

Recently I made a pact with myself that I was going to determinedly enjoy the long summer evenings more.  With the longest day having been and gone; it won’t be too long before the dusk begins to creep in earlier and earlier and these summer eve’s spent lounging in the garden (either the pub’s or your own) will be but a halcyon memory.  Despite the longer light-filled hours in the day, there is still so much to do; perhaps more so as energy levels rise during these sun-filled months.  Whatever the reason, when I’m busy I still want to eat delicious food, but perhaps with just a little less fuss than usual.

This salad is simplicity itself: freshly picked and podded broad beans, lightly blanched, combined with handfuls of fresh herbs, cucumber, chicken and a light, zingy dressing that reminds us just how brilliant summer food can be.  This is the sort of dish I like to eat outside, on a terrace, with a bottle of fizz, the warm glow of the late afternoon sun and a loved one as accompaniments.  Failing that, I’d be just as happy to eat it alone, from a bowl, curled up on my sofa and admiring the torrential rain as it storms past my window.  Whatever the weather, this salad is a must have and can translate brilliantly from a light lunch to a fuller supper – serve with basmati rice, lightly steamed and studded with crisp nuggets of sweet potato roasted in garlic oil - delicious.

CHICKEN, BROAD BEAN AND MINT SALAD

Serves 4

400g cooked chicken

½ a cucumber

200g broad beans, shelled

A small bunch of mint

A small bunch of chives

For the dressing

1tbsp toasted sesame oil

1 tbsp lime juice

½ tsp soft light brown sugar

Begin by making the dressing.  Stir together the sesame oil, lime juice and sugar, season well with salt and pepper and set aside.  Bring a saucepan of salted water to the boil and cook the broad beans for 3 – 4 minutes before draining.  Plunge them into a bowl of iced water (this will stop them cooking any further and retain their colour) until ready to use.

Tear the cooked chicken into strips and pieces and finely chop the herbs.  Peel the cucumber and cut in half lengthways, and then into thin half moons.  Next, drain the broad beans and pod them from their skins before placing in a large serving bowl.  Mix in the herbs, cucumber, and chicken and drizzle over the dressing.  Toss together and then serve.

Comments

[Pig in the Kitchen]

Just popped over to say Hi after seeing you on the channel4 food thing, congrats!
Pig x