For the dressing

  • 25g blue cheese, such as Danish Blue or saint Agur
  • 100g low-fat fromage frais
  • 2 tbsp semi-skimmed milk


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.

  • STEP 4

    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.

Recipe from Good Food magazine, July 2003

Goes well with


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