Charred chicken salad

Method

1. Put the dressing ingredients in a mini chopper with 2 tbsp water, salt and pepper and whizz until smooth (or pound in a pestle and mortar). Add extra sherry vinegar/salt to taste.
2. Toss the chicken in 2 tsp olive oil and the sweet smoked paprika. Heat a large griddle pan until hot and fry the chicken for 4-5 minutes on each side or until cooked through (slice open to check – if there’s any pink flesh or juices, grill for a bit longer), then slice and set aside.
3. Toss the spring onions and broccoli in the remaining 1 tsp olive oil and add to the pan, turning until just cooked and lightly charred. Tip in the chickpeas and toss to coat.
4. Cut the little gem lettuces into wedges and serve the chicken, charred veg and chickpeas piled on top of the little gem lettuce, drizzled with the red pepper dressing.