Instructions: 1. Steam or poach the chicken breast and allow to cool fully.

2. Prepare the citrus dressing by blending all the ingredients together, with a whisk.

3. Slice the chicken and marinade it in the above dressing for an hour in the fridge to allow flavours to penetrate.

4. Peel and thickly slice the avocado, pour over the lemon juice and season.

5. Peel and slice the cucumber and mix the pickle ingredients together.

6. Slice the cucumber on a mandolin and marinate in the pickle, for at least one hour.

7. In a neat circle in the centre of a plate, arrange the thin slices of pickled cucumber.

8. Place a ring (cutter - approximately 3 1/2 inch) on top of the cucumber and start constructing the dish by firstly adding a layer of the chicken then the avocado, a piece of sun dried tomato and some chopped basil.

9. Repeat this process 3 times until the ring is full and spread a little fromage frais over the top.

10. Garnish with a sprig of chervil and some chopped tomato concasse and serve the dressing around.

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