-Very thinly shredded fennel bulb, ideally cut on a mandolin or with a very sharp knife
-Thinly sliced red chilli
-Some baby spinach leaves
-Refreshed with a squeeze of lemon juice
-2 roast chicken breasts: smother in olive oil, salt and pepper; lightly grill on a griddle pan (if possible, or frying pan) for 2-3 minutes on each side to get char marks; transfer to a roasting tray and cooked for 15-20 minutes at about 350 until cooked right through; cool down; lightly tear off pieces and add to salad.
Drizzle with an orange saffron syrup dressing. Get this started before roasting the chicken. Trim the top and bottom off an orange and cut it into 6 wedges. Put the orange into a saucepan with 1/4 cup of honey, a tablespoon of vinegar (white wine or cider) some saffron threads and just enough water to cover the oranges.
Bring to a boil and simmer on low for almost an hour or until you have about 3 tablespoons worth of syrup.
Pour the syrup and orange peels into a food processor and blitz till you have a smooth runny paste. Taste, add more honey or some sugar if it’s too bitter but it should be a little bitter. It’s not ready to drizzle on the chicken and salad.
Top with some torn fresh herbs like flat leaf parsley, mint, coriander or basil