(Serves four to six)

4 chicken breast halves
6 sprigs fresh thyme or 1 tsp dried thyme
2 cloves garlic, chopped
Juice of a small lemon
6 tbsp extra virgin olive oil
Coarsely ground black pepper
Half a small hothouse cucumber
1 red onion, halved lengthways and cut into thin wedges
2 large beefsteak tomatoes cut into wedges
1 tbsp white wine vinegar
1 tbsp honey
100g feta cheese, diced
Handful of black pitted olives

Put the chicken into a shallow dish. Strip the leaves from the thyme and mix them with the garlic, lemon juice and three tablespoons of olive oil. Pour the mixture over the chicken, turning to coat, and season with black pepper. Cover and marinate for at least an hour.

Halve the cucumber lengthways and using a teaspoon, scrape out the seeds, then cut the halves into five-mm slices and put them into a bowl, together with the onions and tomatoes.

Put the rest of the olive oil into a screw-topped jar, add the vinegar, honey and a grind of black pepper and give it a good shake. Pour half the dressing on to the salad and gently toss it all together.

Grill, barbecue or fry the chicken in a griddle pan, turning and brushing it with the marinade until cooked through. Divide the salad between four plates and scatter over the feta cheese and olives, then top with the chicken, drizzle over the remaining dressing and serve with lots of crusty bread.