To make the marinade, mix the honey, mustard, two tablespoons olive oil, one chopped clove of garlic, salt and pepper. Slice the chicken into small pieces and marinate for 15 minutes.

Peel the sweet potatoes and cut into small uniform pieces.

Heat one tablespoon of olive oil in a pan and add the chicken. Once golden brown, add the drained and washed chickpeas. In another pan, sauté the sweet potatoes seasoned with salt and pepper.

Remove the pit from the avocado, save one half and mash the other half with a fork. Add a finely chopped tomato and chopped garlic, salt and pepper, then mix. Cut the remaining avocado half into slices and the tomatoes into cubes. Trim and wash the lettuce.

Mix all the ingredients in a bowl, add salt and dress with pumpkin seed oil and balsamic vinegar.

Recipe is from PP cook book Smells like home, contributed by Miran Malovič, Slovenia.