Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel). Trim the green beans and cut into thirds. Roughly chop the walnuts.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
When the potatoes have 5 mins left, add the green beans to the same pan and cook for the remaining time until tender.
Once cooked, drain everything in a colander and allow to cool slightly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and bacon lardons. Cook, stirring frequently, until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.

While everything cooks, in a small bowl, combine the mayonnaise and wholegrain mustard. Season to taste with salt and pepper.

Trim the baby gem, halve lengthways, then thinly slice widthways.
Quarter, core and thinly slice the apple widthways (no need to peel). Trim and thinly slice the spring onion.
Add the lettuce, apple and spring onion to a large bowl. Stir through a third of the mustard mayo and toss to coat.

Once the potatoes and beans have cooled slightly, add to another bowl and stir through the remaining mustard mayo.
Share the dressed baby gem salad between your bowls. Top with the potatoes and beans, followed by the chicken and bacon.
Scatter over the walnuts to finish. Enjoy!