Chicken with potato salad
Set oven to grill.
Boil the potatoes in slightly salted water until soft.
Roughly chop the parsley.
When the oven is hot, place the peppers on a grill shelf right at the top of the oven so they almost touch the grill bars.
Roast them until the skin turns black and then turn them over.
They need around 3 minutes on each side. Take them out of the oven and leave to cool.
Peel the charred skin away from the peppers, remove the seeds and membrane and cut into strips.
Roast the chicken breasts in olive oil and add salt and pepper to both sides whilst cooking.
Remove the potatoes from the heat and drain.
Mix the potatoes with parsley, strips of red pepper and Taverna marinated salad cheese with olives.
Toss the salad in the oil from the cheese.
Season with salt and pepper and serve with the hot chicken breasts cut into slices.