After a lucrative, decade-long career in finance, Aldeleigan left the corporate world behind to follow his passion for cooking. Today, his Bahrain-based Chef Faisal Consultancy mentors would-be restaurateurs as they navigate the thorny path to running successful eateries.

25 minutes

Serves 2

60ml extra virgin olive oil

20ml Sriracha sauce

2 tsp Dijon mustard

1 pinch lemon salt

1 pinch black pepper

1 pinch garlic powder

In a blender, mix all the ingredients. Blend for 1 minute.

For the pecans:

5ml extra virgin olive oil

10ml maple syrup

1 pinch sea salt

1 pinch ground cinnamon

20g pecans

Gently heat the oil, syrup, salt and cinnamon until it’s warm. Add the pecans and caramelise them.

For the salad:

130g lollo rosso

100g iceberg lettuce

40g rocket

20g beetroot

200g grilled chicken

30g goat’s cheese

A handful of cherry tomatoes

Wash, spin and dice the lettuce and rocket into bite-sized pieces. Cut beetroot and grilled chicken into thin strips. Coat salad leaves evenly in the maple dressing. On a plate, layer the leaves, grilled chicken, followed by the goat’s cheese. Finally, garnish with diced cherry tomatoes, beetroot and caramelised pecans.