1 large orange or red pepper, deseeded and cut in to chunks
2 little gem lettuce, leaves separated
50g/1¾oz watercress, tough stalks removed
4 medium tomatoes, cut into small chunks
2/3 cucumber, sliced
Juice of 1 Lemon
Salt and Pepper
Slice the chicken into strips and season with salt and pepper. Add the olive oil to a large non-stick frying pan and place over a high heat. Cook the chicken pieces until lightly browned and cooked through. Transfer to a plate.
Cook the pepper and sunflower seeds until the pepper is lightly charred and soft, and the seeds roasted.
Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on four plates.
Scatter the chicken on top of the salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.
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