Barbequed corn on the cob makes a super addition to this bean salad and the coriander, lime and avocado give it a Mexican flavour. Serves four as a main course salad. You could accompany this with some warmed soft tortillas and sour cream to extend the Mexican theme.

½ cup Dunford Grove Extra Virgin Olive Oil
1 ½ purple onions, diced finely
2 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper or more to taste
2 red peppers, seeded and cut into 1.5cm dice
2 corn cobs, leaves stripped and grilled until golden brown
200g green beans, cut into 3cm pieces and blanched
1 can black beans, drained and rinsed
2-3 limes for juicing and wedging
3-4 handfuls of rocket
1 bunch of Italian flat leaf parsley
Small bunch of chives
1 bunch of coriander
2 large chicken breasts
1 avocado
Optional soft tortillas and sour cream to serve

Season the chicken breasts with salt, ground black pepper and a sprinkle of garlic powder if you have it.

Heat a quarter of the Dunford Grove Extra Virgin Olive Oil in a large sauté pan and gently fry the onions and garlic until just softened, but not coloured. Sprinkle over the cumin and cayenne and continue cooking until the spices are fragrant. Add the diced red peppers and cook for a few minutes until the peppers just start to soften. Take off the heat and set aside to cool.

Make the dressing by whisking the juice of 2 limes (zest them first and keep the zest for garnishing the finished dish) into the remaining olive oil. Add plenty of seasoning and a pinch of sugar (optional).

Cut the grilled corn from the cobs, add to the cooled onion mix along with the well drained green and black beans. Grill the chicken breasts until golden and the juices run clear. Set aside to rest while you put together the salad base. Mix the rocket with picked parsley leaves and snipped chives and place on the base of a serving dish. Toss the bean salad with the lime dressing, reserving 3 tablespoons, and pile on top of the bean mixture.

Slice the chicken and pile on top of the beans. Top with cubed avocado and drizzle over the reserved dressing. Finish with coarsely chopped coriander, lime wedges and strips of lime zest. A few slices of red chilli would look pretty too.

Serve at room temperature with soft tortillas and sour cream if you like.