Chicken, kale & buckwheat salad

1. Preheat the oven to 200°C, gas mark 6. Place the chicken and tomatoes in a roasting tin, toss with the paprika and olive oil, then season. Roast for 30-35 minutes, or until the meat is thoroughly cooked, the juices run clear and there is no pink meat. Remove the skin from the chicken and put it onto a small baking tray. Turn the oven up to 220°C, gas mark 7 and roast the skin for 5-10 minutes, until crisp.

2. Cook the buckwheat in a dry frying pan for 2-3 minutes until it smells toasty, then add to a pan of boiling, salted water and cook for 10-12 minutes until tender. Drain, refresh under cold water and drain again.

3. In a large bowl, mix the dressing ingredients together and season to taste. Wash the kale, discard any tough stalks then dry thoroughly. Tip into the bowl with the dressing and mix well.

4. Add the tomatoes and buckwheat to the kale. Shred the chicken into its tray juices and toss to coat, then tip this into the kale and gently combine. Sprinkle with the dill and tear over the crispy chicken skin before serving.