Serves 2 as a main or 4 as a light lunch or starter

For the chicken

1 large chicken breasts

2 tablespoons of extra virgin olive oil

1 teaspoon of Piment d'espelette (or paprika)

1 teaspoon of dried oregano

Seasoning

For the salad

Bag of rocket or salad leaves

4 or 5 medium sized tomatoes

Olive oil

Seasoning

2 red peppers

Tub of artichoke hearts

Pickled red onion slices

Kalamata olives

Capers or non-pareilles capers (optional)

For the honey and mustard dressing

1 tablespoon of runny honey

½ tablespoon of Dijon mustard

½ tablespoon of wholegrain mustard

2 tablespoons of cider vinegar (or 1 of cider and 1 of balsamic)

6 tablespoons of rapeseed (or light olive) oil

Seasoning

Method

Please read the whole recipe before you start cooking.  Note that if you have two ovens, then you can cook the tomatoes and peppers at the same time.

To marinade the chicken

1. Remove any sinew or blood from the chicken breast, then cut into 1cm slices.
2. Place in a bowl and mix with 1 tablespoon of oil, piment, dried oregano and seasoning.
3. Stir well to combine and place in the fridge.

To cook the tomatoes

1. Heat the oven to 110°C.
2. Line a baking tray with greaseproof paper.
3. Cut the tomatoes into approx 1cm slices.
4. Spread evenly across the tray and drizzle with olive oil.
5. Season.
6. Place in the oven for 1 to 1.5 hours until the tomatoes are wrinkled and lacking in moisture (see image 2).
7. Remove from the oven and set aside.

To cook the peppers

1. Heat the oven to 200°C.
2. Line a baking tray with greaseproof paper.
3. Cut the peppers in half and remove the seeds.
4. Lay on the baking tray, cut side down.
5. Place in the oven for 30-40 minutes, rotating the tray halfway through, until the peppers are blackened (see image 3).
6. Remove the peppers from the tray and place in a bowl.  Cover with clingfilm and leave for at least 15 minutes.
7. Remove the clingfilm and peel the skin off the peppers.
8. Cut the peppers into thick slices and set aside.

To assemble the salad

1. Scatter the rocket and/or salad leaves over the plates / salad bowls and top with the tomatoes, peppers, artichoke hearts, pickled red onions and olives (see image 6).

To cook the chicken and finish the salad

1. Heat a tablespoon of olive oil in a frying pan over a medium heat.
2. Once the pan is up to temperature and the oil is hot, add the chicken and quickly sauté until the chicken is cooked through and slightly golden. (Note chicken is cooked when it reaches an internal temperature of 74 degrees).
3. Top the salad with the chicken pieces, drizzle over the dressing and serve.