Chicken, Falafel, Houmous and Paprika Butter

Meanwhile, cut the tomato into 1cm chunks.

Trim the cucumber and slice into 1cm thick rounds.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomato chunks and cucumber rounds. Toss to coat in the dressing, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the middle shelf until golden brown, 5-8 mins.

When ready, drizzle the honey over the falafels and turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When everything's nearly ready, add the butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.

Warm to melt the butter, 1 min. Stir the sauce well to combine.

Just before serving, add the baby leaves to the cucumber and tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.