At this time of year, I doubt there is anybody who isn’t trying at least a little to be a bit healthier. I don’t necessarily mean the evil ‘D’ word, but after two weeks of lounging, boozing and eating mince pies, you’ll be needing some nutritious grains and seeds if you want enough energy to even walk up the stairs.

I don’t want to sound like a broken record, but you really can make healthy food that is both delicious and easy. This hot salad combines a wealth of super healthy ingredients, such as iron rich broccoli and spinach, seeds which are packed with essential fatty acids, while chick peas and cous cous will fill you up and provide you with plenty of energy without stodging you up. As if that wasn’t enough, the dried apricots will provide you with a good dose of fibre.

This is nicest eaten warm, but if you have leftovers, is also delicious cold as a packed lunch. It should keep in the fridge for up to 3 days.

Ingredients (serves 4)

200g cous cous

2 large chicken breasts

2 large handfuls of spinach, chopped

1 handful dried apricots, chopped into small chunks

1 can chick peas, drained

1 large head of broccoli chopped into florets

1 handful of frozen peas

1 tablespoon mixed seeds

1 lemon

1 tablespoon olive oil

1 teaspoon cumin seeds

1 clove garlic

1 small handful fresh coriander, chopped finely

Directions

Heat oil in a lidded saucepan and fry garlic, cumin seeds and zest and juice of lemon for 3-4 minutes. Stir in the cous cous to coat grains in oil. Pour over water to just cover cous cous and bring to the boil. When reached boiling, place lid on pan, remove from heat and set aside for 10-15 minutes while you cook chicken.

Butterfly chicken breasts and cook in a hot griddle pan for around 7mins on each side until they are cooked through. When cooked, slice thinly.

Meanwhile, place broccoli, chick peas and peas in a glass or plastic bowl with 2 tablespoons of water and cover tightly with cling film. Cook in microwave for 7 minutes on full power to steam the veg cooked.

When chicken/veg is done, fluff up cous cous and place in a large salad bowl. Stir through the mixed seeds and apricots, followed by the chopped spinach and coriander, chick peas, broccoli and peas, and finally the chicken. Pile onto four plates and finish with a squeeze of lemon.