Moroccan chicken salad
2 chicken breasts, about 150g each
4 tsps olive oil
2 tsps harissa paste
6 baby courgettes, each sliced into three pieces lengthways
4 slices of ciabatta
2 handfuls of watercress
180g packet griddled artichokes in oil
16 green olives
1 tbsp balsamic vinegar
Handful of garlic chives, optional
Put the chicken breasts between two sheets of cling film and bash with a rolling pin until the meat is about 1 cm thick. Rub two teaspoons of oil over the chicken, then the harissa paste. Heat a griddle pan until very hot. Rub the rest of the oil over the courgette slices and grill until tender. Wipe any excess paste off the chicken and grill the breasts for 3-4 minutes on each side. Take out of the pan and wrap in foil. Griddle the slices of ciabatta.
Divide the watercress, chunks of ciabatta, courgettes, artichokes and olives between four plates. Slice the chicken and arrange on top. Whisk 3 tablespoons of oil from the pack of artichokes with the balsamic vinegar and drizzle over the salad. Scatter with garlic chives, if you like.