• Serves 6
  • Mixed salad leaves
  • 6 eggs
  • 24 cherry tomatoes
  • 24 black olives
  • 12 baby new potatoes
  • 350g (12oz) fine French beans
  • 6 chicken breasts
  • Oil for frying
  • For the dressing:
  • 1 tablespoon white wine vinegar
  • ½ teaspoon honey
  • 1 teaspoon Dijon mustard
  • 200ml (7 fl oz) oil
  • Salt and pepper

Combine the vinegar, honey, mustard and seasoning in a bowl with a whisk, then incorporate the oil slowly while continuing to whisk.

Hard-boil the eggs, then run them under cold water until cold.

Peel and cut into quarters.

Cook the potatoes.

Cut the cherry tomatoes in half.

Top and tail the beans, cut into 2in lengths and blanch them in boiling water until they are cooked but still firm.

Refresh in cold water. Arrange the salad, eggs, olives, beans, tomatoes and potatoes onto two plates.

Drizzle over the dressing.

Cut the chicken into thick strips, season and fry in hot oil until browned and cooked through. Arrange amongst the salad and serve.