Winter chicken salad

This is a fabulous salad packed with flavour and goodness - it’s the perfect lunch box filler.

Pre heat the oven to 180C.

Cook the rice and quinoa separately, when cooked rinse off with cold water and allow to drain.

Slice the fennel and mix with garlic, 1 tablespoon of olive oil and season with salt and pepper. Scatter on a baking tray and cook for 20 minutes, until soft.

Pan fry the chicken fillets in olive oil until each side is golden and finish in the oven for 20 minutes. Allow to cool, then tear apart.

Next, roughly chop the apricots and crush the pistachios with a rolling pin in a plastic bag.

Put the rice and quinoa in a large bowl, add the apricots, pistachios, orange juice, orange rind, chopped herbs, rocket, chicken, fennel and garlic, pomegranate seeds and mix gently. Taste and season with Maldon sea salt and freshly ground pepper.