Green tahini chicken & cannellini bean salad

Place the chicken in a small saucepan and cover with cold water. Add a pinch of salt, bring to the boil, then simmer gently for 8-10 minutes until cooked through, the juices run clear and there is no pink meat. Drain well and once cool enough to handle, tear or chop into bitesized pieces and place into a bowl.

Meanwhile, to make the green tahini dressing, set aside some of the herbs, then place the rest in a blender with the garlic, tahini, lemon juice, 3 tbsp cold water and a pinch of salt and whizz until smooth. Check the seasoning, then pour all the dressing over the chicken. Cover and chill.

Stir together the beans, cucumber, carrot, red onion and most of the seed and nut topper, if using.

Divide the rocket, bean salad and green tahini chicken between 2 bowls. Scatter over the reserved herbs and seed topper, if using, drizzle over some extra virgin olive oil if you like, then serve.