1 tbsp tarragon, finely chopped
1 lemon, juiced, plus wedges to serve
1 cooked skinless chicken breast, shredded
4 baby leeks
1 handful green beans
½ small fennel, finely sliced
1 tbsp flat-leaf parsley chopped
- Whisk 1 tsp oil with the tarragon, lemon juice and season well. Add the shredded chicken and leave to marinate.
- Heat a char-grill pan to very hot. Blanch the leeks and green beans in boiling salted water for 2 minutes, then drain. Toss the leeks and fennel slices with 1 tsp oil and season. Cook the veg in batches, and sear until charred and soft enough for a knife to go through easily. Then add to a plate with the chicken and beans. Serve scattered with parsley and some lemon wedges to squeeze over.