This light and refreshing salad is a real vitamin boost. Not only will it give you two of your 5-a-day, it avoids the salt that’s added to shop-bought dressings.

Ingredients

185g cous cous
240ml boiling water
2 tablespoon olive oil
3 large (or 4 small) chicken breast fillets
1 packet (50g -75g) rocket
Small bunch (20g) flat leaf parsley, chopped
Small bunch (20g) mint, chopped
200g cherry tomatoes, quartered
150g cucumber, cut into cubes
50g cup pine nuts
3 tablespoons lemon juice
Cracked black pepper
Lemon wedges to serve

Method

1) Place the cous cous in a bowl and pour over the boiling water. Leave to stand for about 10 minutes or until the cous cous has absorbed the water. Fluff up the cous cous using a fork.

2) Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat, add the chicken breasts and cook for 10 - 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and leave to cool.

3) Slice the chicken and place in a salad bowl with all the salad ingredients except for the lemon wedges and oil, toss to combine.

4) Serve with lemon wedges and drizzle with the remaining oil.

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