Warm lemon and rosemary chicken salad with a shallot and caper dressing

Ingredients

Fresh Meat

  • 6 chicken mini fillets

Fruit & Vegetables

  • 1/4 lemon, sliced
  • 1 garlic clove, crushed
  • 1 shallot, very finely chopped
  • 1/2 lemon
  • 20 French beans
  • 1 garlic clove
  • artichoke hearts, chargrilled, any tough outer leaves removed

Store Cupboard

  • 1 sprig of rosemary, large
  • 1 pinch of salt
  • 1 tbsp of capers, soaked in cold water to remove the salt and roughly chopped

Oils & Vinegars

  • 50ml of olive oil
  • 2 tbsp of olive oil
  • 50ml of extra virgin olive oil
  • olive oil

Salad & Fresh Herbs

  • 12 rosemary leaves, chopped
  • baby mixed salad leaves

Bakery

  • 1 baguette, small, sliced