• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. Slice chicken breast into thin strips. • In a large bowl, combine chicken, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.

• Thinly slice capsicum. Roughly chop cucumber. Thinly slice spring onion. 
• Slice chicken breast into thin strips.
• In a medium bowl, combine chicken strips, chermoula spice blend, a pinch of 
salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook capsicum, tossing, until tender and slightly charred, 4-5 minutes. Transfer 
to a large bowl and allow to cool.

• Return frying pan to high heat with a drizzle of olive oil.
• Cook chicken breast, in batches, until browned and cooked through, 3-4 minutes each side.
• Remove from heat, then add the honey, turning chicken to coat.

TIP: Chicken is cooked through when it’s no longer pink inside.

• To the bowl with the capsicum, add pita chips, cucumber, spring onion, mixed 
salad leaves and a drizzle of olive oil and vinegar. Toss to combine and season  to taste.
• Divide charred capsicum salad between bowls.
• Top with chermoula-honey chicken and babaganoush.
• Drizzle over golden goddess dressing. 
• Garnish with flaked almonds to serve. Enjoy!