Butterflied chicken with broad bean, dill & cucumber salad

1. Cut a horizontal slice almost through each chicken breast so it can be opened out like a book. Combine 3 tbsp of the yogurt with the oregano and 2 of the garlic cloves. Brush over both sides of each chicken breast. Place on a plate and leave to stand for 10 minutes. Combine the remaining yogurt and garlic with 1 tsp of the lime juice and plenty of black pepper.

2. Peel and halve the cucumber lengthways. Thinly slice and layer up in a colander with 2 tbsp sea salt. Set aside. Lightly toast the cumin seeds in a small dry saucepan. Tip into a large bowl. Cook the beans in boiling water for 3 minutes. Drain and add to the cumin seeds with the lime zest and remaining juice, three-quarters of the dill and 1 tbsp of the oil. Thoroughly rinse the cucumber in plenty of cold water, pat dry and add to the bowl.

3. Heat the remaining oil in a frying pan and fry the chicken pieces for about 10-12 minutes, turning once until cooked through, the juices run clear and there is no pink meat. Spoon the salad onto plates, top with the chicken and serve sprinkled with the remaining dill and the garlic yogurt.