Mediterranean Style Chicken, Chorizo and Avocado Sunshine Salad

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

Once hot, lay the chicken into the pan and season with salt and pepper. Cook until browned, 5 mins each side.

Once browned, lay the chicken onto another baking tray. Add the sliced pepper, drizzle with a little more oil and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Wipe out the pan, then pop it back on medium-high heat with the oil for cooking (see pantry for amount).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once cooked, pop it in a large bowl with the oil from the pan (this is for your dressing).

Meanwhile, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.

In a large bowl, combine the cider vinegar, sugar (see pantry for amount) and the chorizo and its oil.

Taste and season with salt and pepper if you feel it needs it, then set your dressing aside.

When the potatoes, pepper and chicken have roasted, remove them from the oven and allow to cool a little. 

Once cooled, add the roasted veg to the dressing bowl with the chopped cucumber and baby leaves.

Toss together, then taste and add more salt and pepper if needed.

Pop the chicken onto a chopping board and slice widthways into 1cm thick slices.