If you’re making this the night before, you’ll want to keep the dressing in a small tupperware or jar and add when you eat. If you’re making it in the morning, it should stay crunchy until lunchtime as long as you use a robust lettuce like romaine.

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Put on some baby new potatoes to boil in a pan of water. In a large bowl, mix a dash of olive oil, a generous slosh of apple cider vinegar, a forkful of Dijon mustard, crushed garlic, juice of half a lemon, salt and pepper. Set aside. Top and tail a handful of green beans. Halve, then add to the boiling potatoes. Chop chicken, cucumber, avocado and lettuce and add to the dressing with a generous sprinkle of pumpkin seeds. When the potatoes and green beans are done, chop the potatoes into slices and add both to the salad, tossing generously to mix.