Roast Fennel & Charred Pepper Salad with Chicken Kebabs

Serves: 2 x 3 block meals

6oz / 170g chicken breast, cubed (6 blocks protein)
1 Tbsp harissa paste
Juice of 1/2 lemon (1/2 block carb)
3 red peppers (1 1/2 blocks carb)
3 cups / approx 700g fennel bulbs (4 blocks carb)
15 olives (3 blocks fat)
1 Tsp (5ml) olive oil (3 blocks fat)

Optional salad dressing
1 Tbsp (15ml) cider vinegar
1 Tbsp (15ml) olive oil (9 blocks fat)

For the kebabs
1)Marinate chicken cubes in harissa paste and lemon juice for an hour or so. If using bamboo skewers soak them in water at the same time. This will stop them from burning when cooking.
2) Thread chicken onto skewers and cook under hot grill or in griddle pan for about 15 mins, turning occasionally, until cooked through.

For the salad
1) Cut fennel bulbs into quarters, removing the fronds (fluffy bits at the top) for garnish later. Place in baking tray with olive oil and roast in the oven for 30-40mins until fennel is soft and slightly caramelised.
2) Meanwhile, cut peppers in have, remove seeds and place under very hot grill, skin side up until skin is blistered and totally black. Usually 5-10 mins. Leave to cool for a couple of mins and then remove black skin (it should peel away easily!). Tear pepper into strips.
3) When fennel is cooked mix with peppers and olives. Sprinkle salad with lemon zest and fennel fronds. Drizzle with some of the salad dressing if using (remember this will increase the number of fat blocks per serving, but you probably won't need all of it).

TIP: If charring your own peppers sounds like a hassle, you can buy jars of roasted red pepper. If you do this, try to get vinegar rather than oil based.