Roast Carrot, Chicken & Butter Bean Salad

Heat the oven to 200°C. Put the chicken breasts onto a baking tray, then drizzle over a glug of olive oil, the chilli flakes, salt and pepper. Slice half of the lemons and lay the slices on top of the chicken. Transfer to the oven and cook for 15-20 mins until cooked through. Set aside to rest for 10 mins, then slice.

Meanwhile, peel and slice the carrots into irregular, 3cm pieces. Pick the thyme leaves. Transfer the carrots to a roasting tin, drizzle with oil and sprinkle the thyme on top before seasoning with salt and pepper. Pop in the oven for 25 mins or until soft and slightly charred.

Meanwhile, thinly slice the courgettes and drain and rinse the butter beans. Transfer both to a large bowl with the juice of a quarter of the lemons and half the pesto.

Put the yoghurt into a bowl. Grate in the garlic, then add the remaining juice of ½ the lemon. Season with salt and pepper.

Divide the garlic yoghurt between plates, then top with the butter bean salad, roasted carrots, shredded chicken, pesto, and torn basil leaves. Serve with bread.