Chermoula Chicken and Warm Panzanella Pasta Salad

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the ditali.

Halve and peel the red onion, then cut each half into 4 wedges. Tear the ciabatta into roughly 2cm chunks.

Pop the baby plum tomatoes and onion wedges onto one side of a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. 

When the oven is hot, roast on the middle shelf until the onion has softened and the tomatoes have started to burst, 15-20 mins

Meanwhile, pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken mini fillets in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Season with salt and pepper and sprinkle over the chermoula spice mix. Fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the veg have 10 mins remaining, remove from the oven and pop the ciabatta chunks onto the empty side of the tray. 

Drizzle with oil, season with salt and pepper and toss to coat well. Return for the remaining cook time until the croutons are crispy and golden, 8-10 mins. Remove the tray from the oven and set aside.

Once the chicken is cooked, remove from the heat. Drizzle over half the honey (see pantry for amount).

Meanwhile, in a large salad bowl, combine the harissa paste, cider vinegar, olive oil for the dressing and remaining honey (see pantry for both amounts).

Season with salt and pepper and mix well.

When everything's ready, add the cooked pasta, croutons and roasted veg to the bowl with the dressing. Toss to coat. Carefully fold in the rocket leaves.  

Share the warm pasta salad between serving bowls. Top with the chermoula spiced chicken.

Drizzle over the mayo (see pantry for amount) to finish.