The Hour

When most people think of salads they think of a light dish with a few leaves of lettuce and some cucumber.

But chef Jeff Bland’s salad of three beans, made with wild leeks, Daterino tomatoes, chicken breast and lemon olive oil isn’t your normal salad!

Really hearty and filling, this dish is made with butter, kidney and French beans, combined with ingredients including chicken, red wine vinegar and olive oil. Here is the recipe if you’d like to give it a go:

Ingredients (to serve 4 people)
• 75g butter beans       
• 75g kidney beans       
• 75g French beans       
• 50gwWild Scottish leeks   
• 100g Daterino tomatoes   
• 2 chicken breasts   
• 2 dessertspoons of olive oil with lemon (olive oil infused with lemon rind)
• 4 dessert spoons of red wine vinegar    
• Salt
• Pepper

Method:
1. Blanch the green beans in boiling salted water for 3 minutes & refresh
2. Use dried or tinned butter and kidney beans, drained
3. Cut the leek into small dice shapes
4. Halve the tomatoes
5. Remove the skin and bat out the chicken until thin
6. Mix 3 beans together and steam
7. Cook chicken breast on grill pan for 2 minutes on each side
8. Allow griddle pan to cool down a little, add leeks, olive oil and wine vinegar and season
9. Place beans on plate, decorate with tomatoes, put the chicken on top, and pour over the dressing