Edamame beans, roasted red pepper & chicken

[Serves 4]
4 pimento peppers
2 tbsp olive oil
Vinegar for drizzling
1 tbsp chilli flakes
4 chicken breast fillets
2 tbsp olive oil
2 tsp smoked paprika
2 tsp coarse sea salt
1 tsp ground black pepper
160g edamame beans, blanched
160g broad beans, blanched & podded

FOR THE DRESSING
3 anchovies, mashed
1 tbsp sherry vinegar
1/3 cup olive oil
20g fresh parsley, chopped
Micro herbs for garnishing

1. Preheat the oven to 180ºC. Place the pimentos on a small baking tray, drizzle with olive oil and vinegar, sprinkle with chilli flakes and season well, roast for 20 minutes or until cooked. Remove and set aside.
2. Brush the chicken breasts with olive oil, then mix together the smoked paprika, salt and pepper, rub all over the chicken, place on a lined baking tray and roast for 10 minutes, or until cooked through. Slice and set aside.
3. For the dressing: Place the anchovies in a small bowl, stir in vinegar and slowly whisk in olive oil, stir in parsley and season.
4. Place the edamame and broad beans on a platter, toss with peppers and sliced chicken, drizzle over the dressing and season well. Garnish with micro herbs.