Roughly chop the dried ancho chili and place it in a blender.

Pour a small amount of boiling water over the chili in the blender to rehydrate it.

Add the spring onions, tomatoes, fresh chili, coriander (stalks and all), soy sauce, garlic, balsamic vinegar, and the juice of one lime to the blender.

Let the ingredients sit in the blender to allow the chili to soften.

Tear the peppers into pieces and place them in a hot, dry griddle pan.

Quarter a red onion, separate the layers, and add them to the griddle pan with the peppers.

Season the vegetables with salt and pepper and continue to cook, tossing occasionally.

On a piece of parchment paper, season the chicken breasts with salt, pepper, and a heaped teaspoon of smoked paprika.

Rub the seasoning into the chicken, fold the paper over, and lightly bash the chicken with a rolling pin to flatten it slightly.

Add olive oil to a hot frying pan and place the seasoned chicken in to cook for 3-4 minutes on each side until charred and cooked through.

Drain and rinse a tin of mixed beans.

Add olive oil to a hot pan, then add the beans in a single layer and let them fry until they start to pop and get crispy.

Season the crispy beans with a pinch of cumin.

Add the pre-cooked rice to the pan with the beans.

Squeeze the juice of a lemon over the rice and beans, stir everything together, and turn the heat to low.

While the beans and rice are warming, blend the salsa ingredients until smooth.

Once cooked, remove the chicken from the pan to a chopping board and slice it. Arrange the charred vegetables on the board and top with the sliced chicken.

Place the wholemeal tortillas in the now-empty, hot griddle pan to warm through for about 20 seconds.

Transfer the rice and beans to a serving dish. Place a bowl in the center and fill it with the blended salsa.

Garnish the entire spread with fresh coriander, crumbled feta cheese, and dollops of zero-fat yogurt.

Serve everything together and let everyone build their own fajitas.