ED FE 2 HOMEMADE PIRI-PIRI CHICKEN
Pre-heat your fan-assisted oven to 200°C. Place the chicken breasts in a large roasting tin. Sprinkle on your piri-piri seasoning and squeeze the lemon juice over the seasoned meat.
2 Add the butternut squash, peppers and garlic to the same roasting tin. Drizzle over two tablespoons of olive oil and roast for 30 minutes until the chicken and vegetables are beginning to char. 3 Meanwhile, make a salad dressing: put the sun-blushed tomatoes, red wine vinegar, balsamic vinegar, six spoons of olive oil and honey in a blender. Whizz together to combine.
4 Arrange the watercress and spinach on plates. Toss the chickpeas into the roasted vegetables and chicken, then divide between the plates. Drizzle over the dressing and serve up.