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Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.