Chicken and broad beans with walnut and tarragon pesto

Serves: 4

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 1 tablespoon(s) olive oil
• 2  chicken breasts, each approx 175g/6oz
• 250 gram(s) (9oz) broad beans, defrosted if frozen and podded (if you have time)
• 75 gram(s) (3oz) mixed pitted olives, halved
• 1 large orange, peeled, segmented and cut into small pieces
• sliced baguette or rustic bread, lightly toasted, to serve (optional)
• For the dressing:
• 25 gram(s) (1oz) shelled walnuts
• 2 tablespoon(s) olive oil
• Half bunch(es) tarragon
• 1 bunch(es) flat-leaf parsley
• 1 teaspoon(s) cider or white wine vinegar

Method

1. Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). In a large frying pan, heat oil, then add chicken and cook till golden all over. Transfer to an ovenproof dish, loosely cover with foil and roast for 20-30 mins, or till cooked through. Remove from oven and leave to cool, then slice and put to one side. In a pan of boiling, salted water, cook the broad beans for 3 mins, drain and refresh in cold water.
2. To make the dressing, whizz walnuts in a food processor till chopped, then add oil, tarragon, half of parsley, vinegar and 2tbsp water. Whizz again till smooth, then season.
3. In a large serving dish, arrange chicken, then add beans, olives, orange and remaining parsley, torn. Spoon over dressing just before serving. Serve with slices of toasted baguette.

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