We hope you enjoy our cookery  column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes... 

Serves 4
 
2 chicken breasts, cut into bite-sized pieces
½ cauliflower, cut into small florets
1 small broccoli, cut into florets
1 red pepper, cut into chunks
1 red onion, cut into chunks
2 tbsp olive oil
1½ tbsp PW Spice Blend
Juice of ½ lemon
1 garlic clove, finely grated
Salt and freshly ground black pepper
 
PW Spice Blend
Mix together:
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp dried oregano
½ tsp chilli flakes
½ tsp black pepper
¼ tsp sea salt
 
Salad
 
120g mixed leaves
½ cucumber, sliced
10–12 cherry tomatoes, halved
½ small red onion, finely sliced
Handful fresh coriander or parsley
Juice of ½ lemon
1 tbsp olive oil
Optional PW smoky dressing
 
3 tbsp Greek yoghurt
1 tbsp mayonnaise
1 tsp PW Spice Blend
½ tsp smoked paprika
Juice of ½ lemon
1 tsp honey or maple syrup
Splash of water to loosen
 
Mix until smooth and drizzle over the finished skewers.
 
Marinate the chicken
Place the chicken in a bowl with olive oil, PW Spice Blend, lemon juice, garlic, salt and pepper. Mix well and leave for 20–30 minutes.
 
Prepare the vegetables
Toss the cauliflower, broccoli, pepper and onion with a little olive oil and a sprinkle of PW Spice Blend.
 
Build the skewers
Thread the chicken and vegetables onto wooden or metal skewers, alternating the colours.
 
Cook on a hot barbecue, grill or griddle pan for approximately 12–15 minutes, turning regularly, until the chicken is completely cooked and the vegetables have a lovely char. Chicken should reach 75°C in the centre.
 
Make the salad
Toss the mixed leaves, cucumber, tomatoes, red onion and herbs with lemon juice, olive oil, salt and pepper.
Serve:
Arrange the mixed-leaf salad on a large dark plate. Lay the grilled skewers over the top and drizzle with the smoky PW dressing. Finish with fresh herbs, sliced red chilli and a light dusting of PW Spice Blend.
 
 Paul's Tip 
For even better flavour, steam or blanch the cauliflower and broccoli for 2–3 minutes before skewering. They will char beautifully on the grill without becoming hard in the centre.
 
Enjoy!