Mediterranean Style Chicken and Ditali Pasta Salad

Pop the sliced onion into a small bowl and add half the lemon juice and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

When the water is boiling, add the ditali pasta and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir to stop it sticking together.

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

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a large bowl, combine the harissa paste with the remaining lemon juice, olive oil for the dressing and honey (see pantry for both amounts). Season with salt and pepper. Set aside. 

Once everything's cooked, add the pasta, chickpeas and roasted onion to the large bowl with the harissa dressing. Toss together until evenly coated.

Add the tomato, half the pickled onion and the pickle juices from the bowl and gently combine.

Add the rocket leaves and toss to coat in the dressing.