Griddled peppers and chipotle chicken salad recipe
 Nadiya’s take on the Mexican stuffed pepper dish of nogada packs a flavour punch. Smoky chipotle combines with tangy lime, earthy tahini and sweet pomegranates. The perfect summer barbecue dish. 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces4 tbsp chipotle paste2 sweetcorn on the cob4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling8 spring onions, trimmed8 radishes, trimmed and sliced3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice175g/6oz natural yoghurt80g/2½oz tahinisalt and freshly ground black pepper30g/1oz pomegranate seeds, to garnish 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces 4 tbsp chipotle paste 2 sweetcorn on the cob 4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling 8 spring onions, trimmed 8 radishes, trimmed and sliced 3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice 175g/6oz natural yoghurt 80g/2½oz tahini salt and freshly ground black pepper 30g/1oz pomegranate seeds, to garnish Method Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest.