Taking inspiration from the abundance of tarragon growing in my herb garden, I created this elegant summer dish. I am always being asked for courgette recipes, as the vegetable growers amongst us have a seemingly endless supply of them throughout the season, and they desperately need picking before they become marrow like! Chargrilling gives them a delicious smokey flavour.

For the courgettes:
Heat a griddle pan on the hob. Brush the strips of courgette with olive oil using a pastry brush. Also lightly brush the griddle pan. When the pan is hot, place the courgettes on leaving for 2-3 mins so they get a beautiful charring pattern. Turn them over and cook on the other side. You will probably need to do it in a couple of batches. You can prep this as far ahead as you like, but keep in the fridge if it is more than a few hours.
For the chicken:
Put a chicken breast between two pieces of cling film and bash with a rolling pin until flattened. Repeat for the other breast. Mix a generous tbsp of olive oil with the lemon juice, thyme, salt and pepper. Marinate for as long as possible (up to 4 hours but at least 30 mins). Heat a frying pan on the hob with olive oil and cook the chicken for approx 5-10 mins on each side until cooked through. Keep warm.
For the dressing:
Blitz all the ingredients together. Taste and add more honey, vinegar etc if required.
When ready to serve, slice the chicken and place with the courgettes on a plate. Drizzle over the tarragon sauce, with extra served on the side. Add a handful of dressed salad leaves.