Smoked chicken and runner bean salad with salsa verde dressing

Method

1. Bring a large pan of salted water to the boil, then add the fine green beans and cook for 4-5 minutes until just tender. Meanwhile, run a vegetable peeler along both sides of the runner beans, then slice them lengthways diagonally into long, thin shreds. Use a slotted spoon to lift the fine green beans out of the pan into a colander, then refresh under cold water and leave to drain. Add the sliced runner beans to the pan of boiling water and cook for 3 minutes or until just tender. Drain and refresh under cold water, then leave to dry on a clean tea towel.
2. To make the salsa verde, coarsely chop the parsley and mint leaves, 1 tbsp capers, the garlic and sea salt flakes together on a board, then tip into a small bowl and stir in the mustard, lemon juice and 5 tbsp oil.
3. Put the drained runner beans and fine green beans into a large bowl, then toss with 3 tbsp of the salsa verde and scatter over a large platter or individual serving plates. Thinly slice the smoked chicken diagonally, then arrange on top of the bean salad.
4. Stir the crème fraîche into the remaining salsa verde, then spoon over the chicken and bean salad. Scatter over some more capers and add another drizzle of oil, then serve with warm new potatoes, if you like.