Cajun Chicken with Bean Salsa

This would have been another BBC Good Food recipe, had I been able to find pinto beans in the supermarket. I’m not even sure what a pinto bean is, and whether black-eye, barlotti, butter, kidney or Heinz baked- beans would make a good substitute. So I used a can of mixed bean salad in water and hoped for the best.

The dish is incredibly simple. Red peppers, spring onion and avocado are diced and added to the beans, then tossed in lemon juice and olive oil. Chicken breasts are dusted in Cajun spice mix (ground coriander, chilli powder, cumin and salt) and flattened out between two pieces of grease proof paper with a rolling pin. 

An infinitely adaptable meal. No red peppers? Use whatever salad ingredients are lurking at the bottom of the fridge. The method of dusting chicken breasts and flattening before pan frying is a favourite of Jamie Oliver’s, paprika or fennel being commonly used but any ground spice in the cupboard could be used.