- 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
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.