Quite straightforward, I salted and seasoned with Cajun spice the chicken breasts and brushed them with olive oil. The thin smaller local breasts from Mitchell's take 15-20 minutes on the BBQ just a bit below hi to start and then down to medium low for the second half. I want to cook the centre of the meat, not dehydrate it.
The new potatoes were boiled with salt and finished with more salt and butter. I boiled the beans then drained, cooked them and added the diced onion, garlic and olive oil. Toss the pot on medium low heat to cook the oil and onion.
Fresh garden frizee, bag of greens from farmers market.
1+ tsp olive oil
1 tsp canola oil
2 tsp red wine vinegar
half a finely diced garlic clove
Whisk, toss and serve.
I drizzled a little lemon juice over the chicken and beans on the plate.
Fern waxed poetic over the meal.