Meals and Courses

  • 150 g (5 oz) green beans, thickly sliced
  • 1 small crisp lettuce, leaves separated and torn into pieces
  • 6 spring onions, thinly sliced
  • 175 g (6 oz) cherry tomatoes, halved
  • 275 g (9 oz) jar mixed pepper antipasto in oil
  • 2 boneless, skinless chicken breasts, diced
  • 50 g (2 oz) fresh breadcrumbs
  • 4 canned anchovy fillets, drained, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons sun-dried tomato paste
  • 4 teaspoons red wine vinegar
  • salt and pepper

Blanch the green beans in a saucepan of boiling water for 3–4 minutes until just tender. Drain, rinse with cold water and drain again.

Put the beans, lettuce, onions and tomatoes into a large salad bowl. Lift the peppers out of the jar, reserving the oil, dice if needed and add to the salad.

Pour 2 tablespoons oil from the pepper jar into a frying pan, add the chicken and fry for 8–10 minutes, stirring until golden and cooked through. Spoon over the salad. Heat 1 tablespoon extra oil in the pan, add the breadcrumbs and anchovies, and stir-fry until golden.

Mix the dressing ingredients together, toss over the salad, then sprinkle with the breadcrumbs and anchovies and serve immediately.

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