Mexican Style Chicken and Charred Veg Salad

While the chicken cooks, trim the baby gem, halve lengthways, then thinly slice. 

Halve the bell pepper, discard the core and seeds, then slice into thin strips. Grate the cheese. 

Tear the ciabatta into roughly 2cm chunks and pop them onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

About 10 mins before the chicken is ready, pop the croutons onto the middle shelf of your oven until golden, 8-10 mins.

Meanwhile, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sweetcorn and sliced pepper and cook until charred, 5-6 mins. 

Adjust the heat if necessary. Stir only twice during this time - you want the veg to pick up some nice colour.

While everything cooks, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set the dressing aside. 

Once the veg has charred, remove the pan from the heat. 

Once the chicken is cooked, cut widthways into 2cm slices.

Add the baby gem, charred veg and croutons to the dressing bowl, toss together.