1 whole chicken (approx. 1.5kg)
2 tbsp Moroccan seasoning *
1 tbsp vegetable oil
salt flakes and freshly-milled black pepper

1 head Treviso radicchio, leaves separated
1 head Witlof, leaves separated
1 stick celery, finely sliced
1 bunch parsley leaves
1 long red chilli, finely sliced
lemon wedges, to serve

Sauce:
150ml Paul Newman’s Own Whole Egg Mayonnaise
1 tbsp tomato paste
1/2 tsp chilli flakes
150g roast capsicum

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6

1. Chop the chicken into pieces, then toss in the Moroccan seasoning and vegetable oil. Cover and refrigerate overnight to marinate.

2. Season the chicken generously with salt and pepper, then arrange on a hot barbecue grill and cook for 20 minutes, turning often until just firm.

3. Combine the capsicum, Paul Newman’s Own Whole Egg Mayonnaise, tomato paste and chilli in a blender

4. Toss the leaves, celery, parsley and chilli in a bowl. Tear the chicken into pieces (removing bones - just serve skin and flesh) and mix through the salad. Dress with sauce. Serve with lemon wedges.

* If Moroccan seasoning is not available, why not make your own blend with 1 tsp ground cinnamon, 2 tsp ground turmeric, 2 tsp smoked paprika, ½ tsp celery seeds and 1 tsp ground cumin.