Spiced Chicken, Chickpea & Spring Veggie Salad

• Meanwhile, using a vegetable peeler, peel cucumber into ribbons. • Roughly chop tomatoes. • Slice lemon into wedges. • Finely chop garlic. • Drain and rinse chickpeas. • In a small bowl, combine harissa paste and Greek-style yoghurt. Set aside.

• While the sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add chickpeas, tossing, until tender, 2-3 minutes. • Add the butter, paprika spice blend, garlic and a pinch of chilli flakes (if using), and cook, until fragrant and slightly charred, 1-2 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine the honey, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper.

• To the dressing, add roasted sweet potato, spinach & rocket mix, tomatoes and cucumber. Toss to combine and season to taste.