Griddle or grill a butterflied chicken breast or two until cooked through. Remove to a clean chopping board, slice thickly, season with salt and pepper and a touch of extra virgin olive oil while it’s still warm. While the chicken is cooking (keep one eye on it!), assemble the rest of the salad in a bowl: mixed leaves, sweet and spicy peppadew peppers cut into strips, a little crumbled feta or goats cheese. Make a dressing of extra virgin olive oil, white wine vinegar, Dijon mustard, salt and pepper. (Don’t forget the chicken!) Raid your window box for a touch of parsley, basil or chives. Go crazy and add all three, chopped or torn. Or not. Turn off the Xbox. Delicately throw the cooled chicken over the salad. Eat. Even better, avoid smoke alarms and burnt chicken and get yours here: (link). Add your own window box herbs and call it your own, we dare you.