This is a salad to really make the most of the fragrances and flowers of the lovely fresh herbs that we have in summer. It pairs these with the zing of preserved lemons. I am currently a bit obsessed with these lemons as they add the most amazing fresh flavour to anything, sweet or savoury. <br />At this time of year it seems a shame to over process herbs. I have been eating handfuls of them in everything I can, noodles, curries and of course salads. They are also fantastic in cocktails, purely to make the most of the herbs of course! <br />One of the inspirations for this salad was Vietnamese food. I love the way they throw handfuls of fresh mint around. No need to cut the leaves they are left whole for that massive kick of flavour. That is what I have done here. There is a cooling mint sensation to the chicken and a background of thyme from the dressing, then big punches of fresh leaves. This is why I don’t cut the mint and add extra chives, thyme leaves and flowers at the end. As you eat you should get different combinations of herbs in each mouthful. <br />I especially love the flowers from herbs. Chive flowers add a gorgeous peppery kick and look so beautiful. I love to sprinkle thyme flower in this salad so they tease the senses giving a little burst of extra thyme perfume as you eat. <br />I also eat smaller version of this salad without the chicken as a snack or starter. The crunch of the beans and the fresh flavours are a great way to wake your tastebuds up for dinner.

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