Warm lemon and rosemary chicken salad with a shallot and caper dressing

Place the chicken fillets in a bowl and add the crushed garlic, rosemary, olive oil and sliced lemon. Mix thoroughly to fully coat the chicken, then cover and place in the fridge. Leave overnight to marinate

For the dressing, add two tablespoons of the olive oil to a pan along with the rosemary and a pinch of salt, then sweat the shallots until they are soft and sweet. Take the pan off the heat and set aside to cool

Once the shallots have cooled, stir in the chopped capers, a squeeze of lemon juice and 50ml of extra virgin olive oil. Leave to one side until ready to serve

Add the French beans to a pan of boiling salted water and cook for 2-3 minutes, then drain and leave to one side until required

Preheat the oven to 165°C/gas mark 3

Cover a baking tray in a small drop of olive oil and rub it all over with a clove of garlic. Lie the baguette slices on the baking tray, pressing them evenly onto the tray on both sides so they absorb some of the garlic oil. Bake the baguette slices in the oven for 10 minutes, or until crisp and golden. Remove from the oven and leave to cool until ready to serve

Remove the chicken fillets from the marinade, wiping off any excess and discarding the rosemary and lemon. Season well with salt and pepper, then fry the chicken in a very hot pan. Turn the fillets regularly until evenly cooked throughout, then remove from the pan and leave to rest for a minute

While the chicken is resting add the artichokes and beans to the hot pan and toss quickly to warm through. Transfer the warm vegetables to a bowl along with the salad leaves, allowing the leaves to wilt slightly

Gently warm the shallot dressing until it begins to release the aromas of the oil, then spoon a small amount over the salad. Mix it all together until thoroughly combined, then divide the dressed salad between two bowls

Arrange the croutons on top of the salad and followed by the chicken. Drizzle over some more dressing and serve immediately