(Serves 4)

4 chicken breast halves
Juice of half a lemon
½ tsp mixed dried herbs
Olive oil
Salt and coarsely ground blackpepper
3 tbsp mayonnaise
1 tbsp white wine vinegar
1 tbsp honey
350 g fusilli or other pasta spirals
1 large red pepper, cored and diced
10-cm piece cucumber, quartered, deseeded and diced
1 small can sweetcorn, drained
4 spring onions, trimmed and sliced
3 tbsp pitted black olives, shredded
Handful roughly torn basil leaves

Put the chicken breasts into a shallow dish, sprinkle them with the lemon juice and mixed herbs, pour over four tablespoons of olive oil and season with salt and coarsely ground pepper. Turn to coat, cover and leave to stand for half an hour.

Put the mayonnaise into a small bowl, whisk in the vinegar and honey, then gradually whisk in another four tablespoons of olive oil. Season with salt and pepper.

Cook and drain the pasta, rinse it under cold running water and drain well again. Tip it into a large bowl and stir in the red pepper, cucumber, sweetcorn, spring onions, olives and basil. Pour the dressing over and mix well. Grill or barbecue the chicken for about six or seven minutes each side or until cooked through, brushing it generously with the herby olive oil. Slice the chicken and serve with the pasta salad.