This is one of those lovely flexible dishes which you can dress down and serve as a side dish without the chicken, or you can serve it with additions, such as whole mushrooms and chunky French bread to turn it into a lovely main dish.

You can also be flexible with the main green vegetables, as long as you use veggies that are firm.

I like the simple, honest flavours of this dish, and the fact that it you can put it together in just a few minutes.

It's also ideal for entertaining because you can make the salad and the dressing in advance and simply marry the two just before serving.

For this delightful chicken salad you need:

Ingredients:

  • 4 fillets of smoked chicken breast, sliced

  • 250g green beans, topped and tailed

  • 1 large head of broccoli, sliced into florets

  • 1 tablespoon wholegrain mustard

  • 12 tablespoons runny honey

  • 2 tablespoons extra virgin oil

  • 1 tablespoon fresh lime or lemon sauce

  • 1 tablespoon cider or white wine vinegar

    • Instructions:

    Steam the veggies separately until just soft, remove from heat and set aside.

    In a large bowl whisk the mustard, honey, olive oil, lime juice and vinegar together with a grinding of coarse sea salt and black pepper.

    On a warm (not hot!) oval dish arrange the vegetables and scatter the chicken pieces over it, then spoon over the dressing.

    Note: If you can't find smoked chicken, use raw fillet of chicken. Chop up into bite-size pieces and fry in a tablespoon of olive oil for about three minutes in a very warm wok. Instead of the chicken you can also use good quality smoked sausage ('Hollandse rookwors') or Chorico sausage — warmed and sliced into thick rounds.