Warm Piri Piri chicken, chorizo and chickpeas

This sprightly dressing inspired by the Portuguese favourite takes everyday chicken to the next level. If it’s sunny, cook it on the BBQ for an extra smoky flavour.

Serves 4 Prep time: 10 mins Cook time: 15 mins

• 400g skinless chicken breasts, sliced into chunky strips

• 190g pack cooking chorizo sausages, sliced

• 400g baby plum tomatoes, halved

• 2 x 400g tin chickpeas, drained

• 90g pack wild rocket leaves

• 1 x quantity of Piri Piri dressing

FOR THE DRESSING

• In a bowl, whisk together 2 tbsp sherry (or red wine vinegar), zest and juice 1 lemon, ½ tsp runny honey and 3 tbsp mild olive oil until combined, then add 1 red chilli, deseeded and finely chopped (or ½ tsp chilli flakes), ¼ tsp of sweet smoked paprika, 1 tbsp chopped fresh oregano or ½ tsp dried oregano and half a small garlic clove, crushed. Season to taste. PER SERVING: 86 cals, 0g protein, 8g fat (1g saturates), 1g carbs

(1g total sugars), 0g fibre

1 Make the dressing in a small jug, then pour half into a bowl and set aside.

2 Add the chicken to the dressing in the bowl and set aside to marinade briefly.

3 Meanwhile, heat a frying pan until hot, add the chorizo and fry over a medium high heat for 2-3 min, stirring occasionally until beginning to crisp and much of the fat has rendered out. Remove to a plate with a slotted spoon, then discard all but 1 tbsp of the fat and return the pan to the heat.

4 Add the chicken and marinade to the pan and fry for 8-10 min, turning halfway and basting in the marinade until golden and cooked through.

5 Put the tomatoes and chickpeas into a large bowl. Add the chorizo and rocket and season with black pepper only. Pour over a little of the reserved dressing and toss together, divide between plates, top with the cooked chicken and serve with extra dressing if you like.

PER SERVING (with dressing) 496 cals, 44g protein, 22g fat (6g saturates), 25g carbs (5g total sugars), 9g fibre (accounts for 3 tbsp fat discarded)

Salmon, Kale and Avo Caesar

We’ve given this salad a Californian inspired twist by boosting the superfoods in the classic Caesar – adding vitamin-rich kale, avocado and heart-healthy salmon. Make extra and enjoy the leftovers for lunch the next day.

Serves 2 Prep time: 20 mins Cook time: 10 mins • 100g kale • 100g seeded sourdough loaf, cut into 1cm cubes

• 2 x 125g skinless salmon fillets

• 2 baby gem lettuces

• 1 ripe avocado, stone removed and sliced

• ½ quantity Caesar dressing

• 1 tbsp olive oil

FOR THE DRESSING

• In a small food processor, whiz together 3 tbsp freshly grated Parmesan, 3 chopped tinned anchovy fillets, 1 small chopped garlic clove,

1 tsp Dijon mustard, ¼ tsp Worcestershire sauce and 1 tsp fresh lemon juice until well combined. Tip in 1 large egg yolk and whiz again. Keep the motor running and gradually pour in 2 tbsp olive oil and 1 tbsp hot water until smooth and emulsified. Stir through 1 tbsp capers and season to taste.

PER SERVING: (for 4) 87 cals, 3g protein, 9g fat (1.5g saturates), 0g carbs (0g total sugars), 0g fibre

1 Make the dressing. Leave to one side.

2 Blanch the kale in a large pan of boiling water for a minute. Drain and pat dry. 3 Heat 2 tsp of the olive oil in a frying pan on a high heat and add the sourdough cubes. Fry for a couple of minutes, turning regularly, until golden brown. Remove to a plate, leave to cool slightly.

4 Return the pan to a medium heat, add the remaining oil and when hot, add the salmon fillets. Season with black pepper only and cook for 3-4 minutes, before turning over and cooking for a further minute until just cooked through. Use a fork to flake the salmon.

5 Roughly chop the lettuce and kale and transfer to a large bowl. Drizzle with a little of the dressing and toss well to combine, then divide between 2 bowls. Top with the avocado and flaked salmon. Scatter over the croutons and drizzle with extra dressing to serve.

PER SERVING (with dressing) 652 cals, 38g protein, 42g fat (9g saturates), 26g carbs (2g total sugars), 8g fibre