Ingredients
For the roulade
2 x 150g/5oz chicken breasts
200g/7oz goats' cheese
6-8 sun-blushed tomatoes
30ml/1fl oz double cream
50g/2oz baby spinach
salt and freshly ground black pepper
For the salad
75g/2½oz broad beans
75g/2½oz fresh peas
For the dressing
75g/2½oz sherry vinegar
75g/2½oz white wine vinegar
75g/2½oz extra virgin olive oil
75g/2½oz groundnut oil
salt and freshly ground black pepper
Method
1. Take 3cm (1in) off the thinner end of each chicken breast and set aside for the filling.
2. Slice each breast in half lengthways through the middle. Place each chicken breast half in between two pieces of clingfilm and bash them out using a meat mallet until thin. Season with salt and freshly ground black pepper.
3. For the filling, put the off-cuts of chicken into a food processor with the goats' cheese, sun-blushed tomatoes and cream and pulse until smooth.
4. To make the roulade, lay the flattened-out chicken breast halves on a large piece of clingfilm and divide the filling mixture between them. Top with a handful of the baby spinach and roll each one in clingfilm to make a sausage-shape. Then wrap each roulade in foil.
5. Bring a large pan of water to the boil and poach the foil-wrapped roulades for 20 minutes.
6. For the salad, blanch the broad beans and peas and refresh in ice cold water.
7. For the dressing, combine all the dressing ingredients and mix with salt and freshly ground black pepper.
8. Heat the dressing in the pan then toss in the beans and the peas.
9. When cooked, remove the chicken roulades from the pan. Carefully unwrap each roulade and cut into 3 pieces.
10. Serve the roulade slices with the salad.
