Nourishing Rainbow Salad With Chicken Thigh & Lime

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Take your chicken out of the fridge, open the packet and let it air

Top, tail and peel the carrots, quarter them lengthways and cut into batons

Cut each beetroot into 8 wedges

Place the carrot batons, beetroot wedges and chicken thighs on a baking tray (use tin foil to avoid mess!)

Tip: Cooking for 4? Use 2 trays!

Sprinkle the cumin seeds over, then drizzle with the honey and 2 tbsp [3 tbsp] olive oil and season generously with salt and pepper

Give everything a good mix up

Put the tray in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and the vegetables are slightly tender with some crunch

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 7-9 min or until tender with a slight bite

Once done, drain and return to the pot

Meanwhile, heat a medium pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min or until slightly darkened and starting to pop

Set the toasted pumpkin seeds aside until serving

Tip: Watch them like a hawk so they don't burn!

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop the coriander finely, including the stalks

Combine the chopped coriander, chopped ginger, juice of 1/2 [1] lime and 2 tbsp [4 tbsp] olive oil

Season with salt and pepper and mix well – this is your dressing

Slice the remaining lime into wedges for garnish