1 red chilli, seeds removed, finely chopped (or to taste)
1 medium sized telegraph cucumber, cut into dice
2 handfuls of baby spinach leaves
1 handful parsley and parsley flowers if you have them (optional!)
Combine the chicken breasts with garlic, lemon juice, rosemary and four tablespoons of Paul Newman’s Own Balsamic Dressing.
Massage the mixture into the chicken then cover with plastic and leave in the fridge for at least an hour to marinate.
Cook the pearl couscous according to packet instructions then set aside to cool a little.
Preheat the barbecue to high then cook chicken breasts for five minutes on each side or until completely cooked through and set aside to rest under a tent of foil for a few minutes.
To assemble the salad, combine the pearl couscous and remaining ingredients in a large bowl and dress to taste with the Balsamic dressing. Arrange on a board or serving platter, slice the chicken pieces across the salad and give the whole thing one final drizzle of the dressing and a good grinding of black pepper.