a. Preheat the oven to 200 degrees.b. Trim and halve the radishes. Trim the spring onion and chop widthways into 3 pieces.  c. Roughly tear the ciabatta into bite sized pieces. d. Pop the radishes and spring onion onto the baking tray. Drizzle with oil, a pinch of salt and pepper. e. Roast in the oven until tender and starting to colour, 15-20 mins. Add the torn ciabatta to the tray halfway through roasting and give everything a good toss. Return to the oven for the remaining time. Keep an eye on the bread, make sure it doesn't burn!

a. Meanwhile, finely chop the parsley (stalks and all). Zest and half the lemon. Finely chop the olives. b. Drain and rinse the butterbeans in a sieve.c. Pop half the parsley and half the lemon zest into a large bowl. Mix in a drizzle of oil and a good pinch of salt and pepper.

a. Lay a chicken breast on a chopping board and cover with a piece of clingfilm. Use a rolling pin or the base of a saucepan to bash it until it is 1cm thick all over. Repeat for the other breast(s). b. Place the breasts into the bowl with the marinade. Toss to coat the chicken all over. IMPORTANT: Remember to wash your hands after handling raw meat!

a. Heat a drizzle of oil in a large frying pan on medium-high heat. b. Fry the chicken until cooked and golden, 5-6 mins on each side.  IMPORTANT: The chicken is cooked when no longer pink in the middle!

a. Meanwhile, pop the olives, the rest of the lemon zest and the parsley into a small bowl. b. Squeeze in the juice from the lemon and season well with pepper. You won't need any salt! c. Add the oil for the tapenade (see ingredients for amount) and mix well.

a. Once the chicken is cooked, transfer to a board and slice each chicken breast into four. b. Pop the roasted radishes, spring onions, croutons and butter beans into a big bowl. Gently mix in the rocket and half the tapenade.c. Pop the salad onto plates and lay the sliced chicken on top. d. Drizzle any juices left on the tray over the chicken and spoon the remaining tapenade all over. Now, dig in!