Ingredients

1kg Coop British chicken thighs, skin removed
2½ tbsp Coop olive oil
Juice of 1 lemon
3 garlic cloves, crushed
2 tsp smoked paprika
1 tsp each ground cumin, coriander, cinnamon and turmeric
750g sweet potatoes, peeled and cut into cubes
¼ tsp chilli flakes
250g Coop British asparagus
2 Coop cos lettuces

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Put the chicken thighs in a large bowl

3. Mix 1 tbsp of the oil with the lemon juice, garlic and spices. Toss to coat, then season

4. Heat a griddle pan to medium-high and cook the chicken for a couple of minutes on each side until golden and taking on griddle marks

5. Transfer to a roasting dish and roast for a further 25-30 mins, until cooked through

6. Remove from the oven and leave to cool, then cut the chicken into chunky slices

7. Meanwhile, toss the sweet potato in the chilli flakes and 1 tbsp of the oil

8. Transfer to a baking tray and roast for 30 mins, or until soft

9. Remove from the oven and leave to cool

10. Toss the asparagus in the rest of the oil, then griddle for 6-8 mins, until tender and starting to char

11. Remove and leave to cool

12. Fill 6 salad boxes with the leaves from the cos lettuces, then top with the chicken, sweet potato and asparagus

13. Chill until required