Name: Chicken, wild rice and carrot salad
Total time: 25 min
Yield: 6
Ingredients: 1 red onion, finely sliced; 3 tbsp red wine vinegar; 1tbsp caster sugar; 2 tsp cumin seeds; 250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces; 2 250g pouches wild rice and grains mixture; 200g frozen broccoli, defrosted; 3 large mixed heritage carrots, peeled into thin strips; spinach, shredded; 2 tbsp olive oil; ½ lemon, juiced; coriander, half finely chopped; 25g toasted flaked almonds; 100g natural yogurt; 2 tbsp olive oil; 30g lime pickle; 2 tsp runny honey

A white plate filled with chicken, rice, ribbons of carrot and red onion slices

1 red onion
finely sliced
3 tbsp red wine vinegar
1tbsp caster sugar
2 tsp cumin seeds
250g cooked chicken
(about 2 chicken breasts), shredded into bite-sized pieces
2 250g pouches wild rice and grains mixture
200g frozen broccoli
defrosted
3 large mixed heritage carrots
peeled into thin strips
spinach
shredded
2 tbsp olive oil
½ lemon
juiced
coriander
half finely chopped
25g toasted flaked almonds

DRESSING

100g natural yogurt
2 tbsp olive oil
30g lime pickle
2 tsp runny honey

Method

step 1
Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp of just-boiled water and a pinch of salt. Leave to pickle at room temperature.
step 2
Whizz together the dressing ingredients in a small blender, then season.
step 3
Toss together the chicken, rice, broccoli (if using), carrots and spinach in a large bowl, drizzle with the oil and lemon juice, scatter in the chopped coriander and season. Toss together well, then tip onto a platter. Scatter with the coriander leaves and flaked almonds. Drizzle over the yogurt dressing to serve, with extra on the side.