This refreshing and zingy summer salad is great for a lunch or picnic. It can be made in advance and refrigerated which is great if you wanted to take it to work for a healthy change from sandwiches.

Serves 4

4 skinless, boneless chicken thigh fillets

390g tin green lentils

2 oranges, 1 zested

1tbs Dijon mustard

1tbs wholegrain mustard

1tbs olive oil

Salt and freshly ground black pepper

140g bag of spinach, rocket and watercress salad

4 vacuum – packed cooked beetroot, cut into wedges

Method

Mix the orange zest with the mustards, 2tsp of the oil and the salt and freshly ground black pepper, add the chicken thighs and rub them into the mustard marinade.

Heat a non-stick grill pan on the top of the cook until very hot, place on the chicken thighs, cook for 5 minutes, turn over, and cook on the other side until golden brown. Slice up and set aside.

Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch the juices.

Pour the orange juice over the leaves, add the orange slices with the remaining oil and toss together.

Add the beetroot, green lentils and the sliced chicken along with resting juices.

Arrange all the ingredients beautifully on a plate and serve with extra freshly ground black pepper.