• Thinly slice capsicum. Thinly slice tomato into wedges. Thinly slice spring onion. Slice chicken breast into thin strips. • In a medium 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.

• 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 strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat, then add the honey, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• To the bowl with the capsicum, add tomato, spring onion, spinach & rocket mix, golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide charred capsicum salad between bowls. • Top with chermoula-honey chicken and babaganoush. • Garnish with pepitas to serve. Enjoy!