Spiced chicken with white beans & chilli dressing
Peppadew are slightly sweet, piquant chillies. They have a good level of heat without being mind-blowingly hot.
SERVES 4 PREP 25min COOK 10min
• 3 skinless, boneless chicken breasts
• 1tbsp smoked paprika
• 1tbsp olive oil
• 1 large yellow pepper, seeded and thinly sliced
• 300g tinned haricot beans, drained and rinsed
• 200g vine-ripened cherry tomatoes, halved
• 1 banana shallot, thinly sliced
• 2 handfuls basil leaves
• 2 handfuls coriander leaves
• 1 pitta bread, toasted until crisp and torn into pieces
FOR THE CHILLI DRESSING
• 5tbsp extra virgin olive oil
• Freshly squeezed juice 11/2-2 limes, depending on how juicy they are
• 2 Peppadew chillies in vinegar, drained and finely chopped
• 1/2tsp dried chilli flakes
1 Put the chicken breasts between 2 sheets of clingfilm and flatten with the end of a rolling pin until they are an even thickness (about 1.5cm). In a large, shallow dish, mix together the paprika and olive oil; season with salt and freshly ground black pepper. Add the chicken and spoon over the marinade until evenly coated.
2 Heat a ridged griddle pan over high heat until hot. Turn the heat down slightly and chargrill the chicken in two batches for 7-10min, turning twice, until cooked through and blackened in places. Leave to rest and cool slightly for 5min, then slice into strips.
3 Meanwhile, to make the dressing, mix all the ingredients together in a bowl. Taste and add the extra lime juice, if needed. Season with salt and freshly ground black pepper and set aside.
4 Put the pepper, beans, tomatoes, shallot and half the herbs in a large, shallow bowl. Spoon over half of the dressing and toss to coat everything. Top the salad with the chicken, remaining herbs and crisp pitta pieces, and spoon over the rest of the dressing.