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1
For the dressing, peel and chop the shallot very finely.
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2
Put it into a screw-top jar with a good pinch of salt, the lemon juice, olive oil, and the leaves from the mint, lightly chopped (discard the stems).
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3
Screw on the lid and shake the jar to mix the dressing.
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4
Brush the chicken with oil, season with salt and black pepper, and scatter with the finely chopped rosemary needles.
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5
Grill or roast until cooked right through and the skin is golden.
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6
Set aside for ten minutes, perhaps with a bowl over the top to keep it warm, saving any cooking juices that come from it.
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7
Trim the beans, cut the chard stalks into similar lengths, and remove and reserve their leaves.
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8
Boil the beans and the chard stalks in boiling water until tendera matter of two or three minutes in each case (I prefer to do this in two pans, as the red from the chard water darkens the beans, but it is up to you).
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9
Dip the leaves into the water for thirty seconds.
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10
Remove and drain.
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11
Pour the dressing into a bowl, then add the drained green beans, chard leaves and stalks, the tomatoes, and the nasturtium flowers if you are using them.
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12
Divide the salad between two plates or lovely white bowls.
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13
Cut the chicken breasts into thick slicesabout four eachand place on top of the salad.
