Ingredients

Method

• 160 g fresh peas
• 160 broad beans, shelled
• 2 T olive oil
• 2 t fresh mint, chopped
• 1 lemon, juiced
• sea salt and freshly ground black pepper
• 4 free-range chicken breasts
• crushed pink peppercorns, to garnish
• mint, to garnish

Method

Ingredients

Blanch the peas and broad beans. Using a fork, gently mash the peas and beans with the olive oil, mint and lemon juice. Season to taste.

Place the chicken breasts in a sieve and suspend over a saucepan of simmering water. Cover and simmer for 5 minutes, turn and cook for a further 5 minutes.

To serve, place the peas in a bowl, slice the chicken breasts into pieces and place on top of the peas. Sprinkle with peppercorns and mint.