• 100g trimmed green beans
  • 1 large chargrilled chicken breast
  • 2 large handfuls watercress
  • Handful pea shoots
  • 50g cooked edamame beans
  • ¼ cucumber, cut into thin strips
  • 4 radish, thinly sliced
  • Handful shredded beetroot
  • Mixed sesame, poppy & sunflower seeds


  1. Blanch the green beans and leave to cool.
  2. Slice the chicken breast and set aside.
  3. Toss together the cooled green beans, watercress, pea shoots, edamame beans, cucumber and radish and arrange on two plates.
  4. Divide the sliced chicken between the two plates and garnish with the beetroot and mixed seeds.
  5. Serve with a dressing of your choice.