| Prep | Cooking | Serves |
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| 20 mins | 30 mins | 4 Adults |
A light and healthy alternative to a weekend lunch or quick mid-week supper
Cut the new potatoes in half, place in a roasting tin and drizzle with Fussels smoked rapeseed oil - roast at 200C/gas 6 for 25-30 minutes.
Place the chicken fillets in an ovenproof dish, drizzle with a little more oil, season and place in the same oven for 15 minutes.
Blanch the green beans in a pan of boiling water for 3-4minutes - drain and set aside. Slice the cherry tomatoes in half and scatter over a bag of mixed leaves.
Top with the beans, chicken and potatoes before drizzling generously with Fussels Quince and Cider Vinegar Dressing. Sprinkle with roughly chopped chives and serve.
