Put the nuts, garlic and parmesan into the food processor and blitz briefly just to break up a bit. Add the leaves, lemon juice and olive oil and process in bursts cleaning down the sides . Keep it chunky. Taste for salt and if there is enough oil to combine the pesto. Add at will. Set aside

Put a pot of salted water onto the stove and bring to the boil. Add the prepared beans and bring back to the boil. Drain immediately and refresh with cold water. Set aside

Put the dijon, vinegar and oil into a bowl with salt and pepper. Add the sliced or shaved head of fennel and toss.

In another bowl big enough to hold all of the chicken add 3-4 tablespoons of the kale pesto and set aside. ( You can also add a teaspoon of white balsamic or lemon juice and some more oil & salt to taste)

Heat a non-stick pan on high. Add 1 Tablespoon of oil and the Spanish onion. Sauté on medium until softening. Add the tomatoes and toss till just starting to wilt. Add this to the fennel and toss well.

Clean down the pan with kitchen paper and heat again on high. Add another tablespoon of olive oil, then the chicken to the pan. The tenderloins will cook very quickly, turn down the heat and cook for 5-8 minutes or till just firm to touch ( test one by cutting open. Put the chicken straight into the bowl with the pesto and roll them around to coat.

Serve along side the salad with any left over pesto from the bowl