SUMMER SQUASH AND STRING BEAN SALAD WITH CHICK-PEAS

This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe. Serves 6 or more.

2 small yellow summer squashes
440 g fresh string beans, cut into l-inch pieces
450 g (16 oz) can cooked chick-peas, drained and rinsed
2 spring onoins, finely chopped
2 to 3 tablespoons chopped fresh parsley
2 tablespoons light olive oil
Juice of 1/2 lemon
2 to 3 tablespoons white wine vinegar, to taste
Salt and freshly ground black pepper
l/2 teaspoon dried oregano
Dark green lettuce leaves

Scrub the squashes, cut them in half lengthwise, and slice them into 1/4 inch thick sticks and steam. At the same time, steam the cut string beans separately. Once done, rinse the vegetables immediately under cold water and allow to drain for a few minutes in a colander. Combine the squash and string beans in a large serving bowl along with all the remaining ingredients except the lettuce. Toss well, cover, and refrigerate for several hours. Stir occasionally to distribute the marinade. Arrange each serving on 2 or 3 lettuce leaves.

CHICKEN PAELLA & RUNNER BEANS

Serves 4-6

60 ml olive oil
600 g chicken thigh fillets, cut into 3cm cubes
200 g chorizo or ham, cut into thin slices
3 medium cloves garlic, crushed
1 tablespoon grated lemon rind
500 g tomatoes, chopped (or 1 tin, undrained)
200 g runner beans, topped & tailed, thread removed, sliced crosswise into thin strips
1 tablespoon chopped fresh rosemary, or 1 teaspoon dry
1/4 teaspoon saffron threads dissolved in 60ml hot water, or 1 teaspoon turmeric
440 g short-grain rice (Arborio is fine)
750 ml hot chicken stock
Juice of 1-2 lemons

Heat the olive oil in a large, heavy-based, deep frying pan over a medium heat. Add the chicken and cook for 10 minutes, or until it is brown on all sides. Remove the chicken. Put the chorizo in the pan and cook it for 5 minutes, or until golden. Remove the chorizo. Add the tomatoes, garlic and lemon rind to the pan; if you're using fresh tomatoes, cook them for a few minutes until they’re soft. Add the runner beans, herbs and spices, rice, chicken and chorizo. Stir briefly and add the stock - but don’t stir it again! Reduce the heat and simmer the mixture for 30 minutes. Remove from the heat, cover and let it stand for 10 minutes and sprinkle with lemon juice to taste.