a) Bring a large saucepan of water to the boil with ½ tsp salt for the ditali.

b) Halve, peel and thinly slice the red onion. Halve the lemon.

c) Pop half the onion into a large salad bowl and add the sugar for the pickle (see pantry for amount). Squeeze in some lemon juice, add a pinch of salt, mix and set aside to pickle.

a) When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.

b) Once cooked, drain in a colander and rinse under cold water. Sit the colander on top of the pan to fully drain. Drizzle with oil and stir through to stop it sticking together, then set aside. 

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and remaining onion to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) In a small bowl, combine the yoghurt and dried mint. Season and set aside.

b) Once cooked, add the garlic, sun-dried tomato paste, dried oregano and honey (see pantry for amount) to the chicken and turn to glaze, 1 min. Remove from the heat.

c) When everything's ready, add the olive oil for the dressing (see pantry for amount) to the pickled onion.

d) Add the cucumber, cooked pasta, chicken and onion to the bowl and toss to coat.

e) Season with salt and pepper. Mix in the baby leaves. TIP: Don't add the leaves too early or they'll go soggy!

a) Share the salad between bowls. 

b) Dollop on the mint yoghurt and serve with any remaining lemon cut into wedges to finish.