Chargrilled pepper salad with spiced chicken

Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to gently bash the meat until about ½cm thick. Transfer the chicken to a wide, shallow dish. In a bowl, mix together all the ingredients for the marinade with a good grind of black pepper, then pour over the chicken, turning to coat. Cover and chill for about 30 minutes (up to 4 hours).

Put a griddle pan over a high heat and, once smoking hot, add the peppers and chillies. Grill the chillies for about 8 minutes and the peppers for about 15 minutes, turning every couple of minutes until all sides are blackened and soft (if you don’t have a griddle pan, cook under a hot grill). Transfer to a bowl, cover and set aside. Once cool enough to handle, peel away and discard the skin, cut the peppers and chillies in ½ and remove the seeds. Cut the flesh into long, thin strips. Put in a large bowl along with all the remaining salad ingredients and some black pepper; mix well to combine.

Return the griddle pan to a high heat and, once hot, add the chicken. Cook for about 2 minutes on each side, or until cooked through, the juices run clear and no pink meat remains (as above, alternatively cook under a hot grill). Set aside to rest for 5 minutes, then serve with the pepper salad spooned on top.