Griddled peppers and chipotle chicken salad

1. 1

   Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.

2. 2

   Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool.

3. 3

   Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper.

4. 4

   Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2-3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3-4 minutes on each side, or until cooked through.

5. 5

   Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside.

6. 6

   Remove the cooked chicken from the barbecue and set aside.

7. 7

   Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency.

8. 8

   Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.