Wash the beans and put them in a large pot filled with water. Bring to the boil, reduce the heat to medium-low and cook the beans until soft (30-40 minutes). Drain the water, let them cool down before shelling the pods.This step can be done night before to save your time.
Meanwhile: wash the radishes and spinach leaves. Slice/cut them and place in a bowl for later. Wash the beetroot and peel it. Be careful when peeling and cutting it – use gloves and apron to avoid staining your hands and clothes.
Slice the chicken into thin strips and season with salt. Melt butter in a frying pan, throw the chicken strips in and fry until nice golden brown.
Throw in Lima beans and sweetcorn and sautee for a further 2-3 minutes. Season with some black pepper and salt, if needed.
Divide all the ingredients between 4 plates and arrange any way you like!