Goat's Cheese & Beetroot Salad W. Pesto Dressing & A Chicken Breast

Heat a dry pot over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Once toasted, set aside until serving (reserve the pot!) – these are your toasted pumpkin seeds

Tip: Watch them like a hawk to make sure they don't burn!

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Drain your beetroot in a colander over the sink

Chop the drained beetroot into wedges

Crumble your goats' cheese into rough bite-sized pieces

Combine your traditional Italian pesto with your balsamic vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Add a pinch of salt and pepper and give everything a good mix up – this is your pesto dressing

Boil a kettle

Trim, then chop your green beans in half

Add the halved green beans to the reserved pot and cover them with boiled water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

Squeeze your pouch[es] of glorious grains to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Wash your spinach and pat it dry with kitchen paper

Add the spinach to the large bowl with the beetroot wedges, cooked green beans and glorious grain

Add half your pesto dressing (you'll use the rest later) and a generous pinch of salt and stoss – this is your beetroot grain salad