Warm Italian chicken salad

(Serves four)

4 chicken breast halves
Olive oil
1 tbsp shredded basil leaves
2 cloves garlic, crushed
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp each Dijon mustard and sugar
Salt and pepper
2 medium aubergines, about 400 g each, sliced 1-cm thick
400g can borlotti beans, drained
120g baby plum or cherry tomatoes
2 tbsp pine nuts, toasted
2 handfuls of rocket or baby spinach
Balsamic glaze and basil sprigs to garnish

Put the chicken into a shallow dish. Mix together three tablespoons of the oil, the basil and one crushed clove of garlic, then pour it over the chicken, turning to coat. Cover with cling film and leave to marinate for at least an hour. In a screw-topped jar, shake together the extra virgin oil, balsamic vinegar, mustard, sugar and the rest of the garlic. Season with salt and pepper and leave to one side.

Brush the aubergine slices on both sides with olive oil and fry over medium heat until brown and tender, adding more oil as necessary. Drain on kitchen paper and keep warm.

Grill, barbecue or fry the chicken in a griddle pan, brushing with the marinade and turning until cooked through. While the chicken is cooking, heat the borlotti beans and toss them together with the tomatoes, pine nuts and the dressing.

Arrange the aubergine slices on four warm plates and sprinkle with the rocket, top with the beans and tomatoes and then the chicken.

Drizzle with balsamic glaze and add a sprig of basil.