Tip the sunflower seeds into
a large non-stick frying pan
and swirl around for 1-2
minutes over a high heat until
lightly toasted. Tip from the
pan and set aside. Pour the
olive oil into the pan and stir-fry
the chicken pieces over a
high heat for 4-6 minutes until
golden but still moist inside.
Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.
Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.