Beetroot recipes
30 minutes
Seven Colours salad

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.