Ingredients

• 50 g fine beans
• 50 g frozen peas
• 1 carrot
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 medium new potatoes, boiled
• 1 piece roast chicken
• 1 tablespoon capers
• 4 gherkins
• 1 large egg, hard boiled and peeled
• 1 medium beetroot, boiled
• salt and pepper
• 1/4 cup freshly snipped chives

Directions

1. Cut the beans in half and drop into a pot of boiling water.
2. Boil for one minute and scoop out.
3. Put in the peas and boil for two minutes.
4. Add them to the beans.
5. Peel the carrots and cut into matchstick strips, before boiling for two minutes.
6. Drain and reserve one tablespoon of the cooking water.
7. Put the mayonnaise in a mixing bowl.
8. Add the mustard, one teaspoon of the lemon juice and the water.
9. Stir to mix and then add the peas, beans and carrots.
10. Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
11. Pile the salad in a low mound on two dinner plates or on a platter.
12. Cut the beetroot into strips and season with salt and pepper.
13. Toss with the remaining lemon juice.
14. Arrange the beetroot around the salad.
15. Use a medium grater to grate the egg over the top of the salad.
16. Scatter with chives and serve.