GREEK PASTA SALAD
350 g (12oz) dried conchiglie pasta, 100 g (3½oz) fine green beans, trimmed and halved, 3 chicken breasts 1½ tbsp olive oil 2 shallots, sliced, 1 garlic clove, thinly sliced, 150 g (5oz) cherry tomatoes, 40 g (1½oz) small black olives, pitted and halved, Large handful curly parsley, roughly chopped 50 g (2oz) feta cheese, 25 ml (1fl oz) extra virgin olive oil
HOW TO COOK
Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Add the beans for the last 4min of the cooking time. Drain.
Meanwhile, put the chicken between two large pieces of greaseproof paper. Using a rolling pin, bash each piece of chicken until about 1cm (½in) thick.
Heat a griddle pan. Brush the chicken with ½tbsp of the oil and griddle for 10-12min, turning once, until cooked. Slice and set aside.
Heat the remaining oil in a large pan and gently fry the shallots for 3-5min. Add the garlic and cherry tomatoes and cook for 1min. Stir in the pasta and beans, the olives, reserved chicken and three-quarters of the parsley. Season and heat through. Crumble over the feta, garnish with remaining parsley, drizzle with extra virgin olive oil and serve - either hot or at room temperature.