• Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Halve snacking tomatoes. • Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper on both sides.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add harissa paste and a splash of water, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with green beans, add kale, massaging leaves to soften. • Add tomatoes and lemon dressing, tossing to combine. Season to taste. • Slice chicken if preferred. • Divide lemony kale salad and harissa chicken between plates. • Spoon over any remaining glaze from pan. • Serve with any remaining lemon wedges. Enjoy!