1 chicken breast lightly poached in a little olive oil, butter, the juice of 1 lemon and a couple of handfuls of parsley and spring onions finely chopped together. Left to cool, pan juice saved.

A couple of zucchinis chopped into 1 cm pieces and tossed in olive oil in a hot pan. Must be crisp rather than over cooked and soggy. Place in a large salad bowl

3 large fully ripened (and flavoursome) tomatoes cut into chunks. Add to the salad bowl

1 small red onion very finely sliced. Add to the salad bowl.

Grindo over a bit of black pepper and a sprinkling of Malden sea salt (or something similar). Toss for a bit and leave to sit for 15 minutes or so.

Cut the cooled chicken breast lengthwise into strips about 2.5 cm wide and then slice the strips into thin slices. Add them to the bowl

Tear up a lot of fresh spinach leaves and add them to the bowl.
Pour a couple of tablespoons of the pan juices over the salad and toss everything together.

Serve with large red potatoes halved down the the length. Brush with olive oil on the cut side. Sprinkle the cut side liberally with dry thyme and place cutside down in a baking dish. Brush tops with olive oil and sprinkle with salt. Bake for about 1 hour at 200 degrees until potatoes are tender and the cut side is golden brown.