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Griddled peppers and chipotle chicken salad
Fruit and vegetables
2
sweetcorn
on the cob
4 Poblano or Romano
peppers
, halved lengthways, seeds removed
8
spring onions
, trimmed
8
radishes
, trimmed and sliced
3 green
tomatoes
, roughly chopped
2
limes
, finely grated zest and juice
30g/1oz
pomegranate
seeds, to garnish
Tins, packets and jars
80g/2½oz
tahini
Cooking ingredients
4 tbsp
chipotle
paste
olive oil
, for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
175g/6oz natural
yoghurt
Meat, fish and poultry
4
chicken breasts
, skin removed, halve on a slight angle lengthways into thin pieces
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