Charred Chicken, Tenderstem and Chickpea Salad with Romesco Dressing

We're well on our way from Summer into Autumn now but just before the sun leaves us and the produce starts to change, make the most of the last of the summer veg and enjoy this gorgeous charred salad.

Ideal as a light supper and even better the next day in your packed lunchbox, this dish can be whipped up in a matter of minutes. The flavour of sweet smoked paprika permeates throughout the dish, with hits from garlic, red wine vinegar and sweet peppers lightening the whole thing up.

Charred Chicken, Tenderstem and Chickpea Salad with Romesco Dressing
Serves 4

6 skinless, boneless chicken thighs
1 tbsp olive oil
2 tsp sweet smoked paprika
200g tenderstem broccoli
400g tin chickpeas, drained and rinsed
2 baby gem lettuces

For the romesco dressing:
½ 280g jar grilled peppers, including the oil
25g toasted, blanched almonds
1 tsp sweet smoked paprika
1 garlic clove, grated
2 tsp red wine vinegar

Put the dressing ingredients in a food processor with a generous amount of salt. Whizz until you reach your desired consistency - I like mine a little chunky but you can have it as smooth as you like.

Toss the chicken thighs in 2 tsp of the oil and the sweet smoked paprika. Heat a large frying pan over a high heat until smoking hot. Fry the chicken for 4-5 minutes on each side until charred on the outside and cooked through. Set aside wrapped in tin foil to rest.

Toss the broccoli into the pan you cooked the chicken in and cook until lightly charred. Add the chickpeas to the pan with the rest of the oil and continue to cook and coat in the chicken juices.

Cut the lettuces into wedges and then serve with the chicken, charred veg and dressing on top.