For the chicken, heat the olive oil in a frying pan, season the chicken with salt and freshly ground black pepper and fry for five minutes on each side, or until completely cooked through. Remove from the heat and then slice thickly.
For the spiced carrot purée, place the red wine vinegar, grated carrot, cinnamon, ginger, sugar, salt and freshly ground freshly ground black pepper into a small pan and simmer for 3-4 minutes, or until the carrot has softened. Spoon into a mini blender and process until smooth.
For the green bean salad, drop the green beans into a pan of boiling salted water and boil for four minutes, or until tender. Drain, top and tail and then split in half lengthways. Heat the olive oil in a small pan, add the ginger and garlic and remove from the heat. Stir the beans in the hot oil and set aside.
For the dressing, squeeze the orange juice into a small pan, add the cardamom pods and split vanilla pod and place over a medium heat for ten minutes, or until reduced. Strain through a sieve and stir in the olive oil.
To serve, pile the dressed beans onto a serving plate and top with the chicken. Spoon the carrot purée on the side and pour over the dressing.