Before starting, preheat the oven to 450°F and wash and dry all produce. Cut ciabatta into 1/2-inch pieces. Add 1 tbsp oil (dbl for 4ppl) and the ciabatta to a baking sheet. Season with salt and pepper and toss to coat. Toast in top of oven until lightly golden, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)

Strip 1/2 tbsp thyme (dbl for 4 ppl) from the stems and finely chop. Pat the chicken dry with paper towels. Season with salt, pepper and chopped thyme. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to another baking sheet. Scatter the peas around the chicken. Bake in middle of oven, until chicken is cooked through, 10-12 min. **

While the chicken cooks, place the orange, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the orange as you go. Once the peel is removed, slip a paring knife along each side of the white lines (membranes) of the orange to release the segments. Squeeze the juice from the remaining orange in to a large bowl.

Peel, then thinly slice the shallot. Whisk together the strawberry jam, shallots, vinegar and 2 tbsp oil (dbl for 4ppl) in the large bowl with the orange juice. Season with salt and pepper.

Heat a small non-stick pan over medium heat. When hot, add sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer seeds to a plate. Set aside.

Add the spring mix, orange segments, croutons and half the feta to the large bowl with the dressing. Toss to combine. Slice the chicken. Divide the salad between plates. Top with the sliced chicken and peas. Sprinkle over the seeds and remaining feta.