Black Bean Salad with Barbecue Chicken

Chop the new potatoes in half. Finely chop the coriander and slice the spring onions into thin discs. Remove the core from the red pepper and finely chop into ½cm cubes.

Drain and thoroughly rinse your black beans, then leave them to drip dry in a colander until later. Drain your sweetcorn too.

Add ¼ tsp of salt to the boiling water and gently plop in your potatoes. Cook them for around 10 mins or until you can easily slip a knife through them. Drain and keep to the side.

Roll the lime firmly between your palm and your chopping board until it loosens up. Grate a pinch of lime zest into a small bowl and squeeze in half of its juice. Mix thoroughly with the sour cream, 2 tbsp of olive oil and ¼ tsp of salt.

Mix the black beans with the sweetcorn and the finely chopped red pepper. Chop the cooked new potatoes in half again and add these to the mix. Finally add in the spring onion.

Once the chicken is cooked (i.e. it is no longer pink in the middle) remove from the oven. Leave the chicken to rest for 5 mins and finely chop it into 1cm cubes. Tip: Chopping the meat like this will spread its flavour more evenly through the dish.