Seeded Chicken & Sweet Potato Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your sweet potato[es] (skins on) into large, bite-sized pieces

Cut your red onion[s] into quarters, leaving the skin and root on

Tip: This stops them drying out and falling apart when roasting!

Add the chopped sweet potato and onion quarters to a baking tray (or two!)

Drizzle with olive oil and season with a generous pinch of salt and pepper

Put the tray[s] in the oven for 20-30 min or until the onion is tender and the sweet potato is cooked and starting to crisp

Cover your chicken with cling film and bash with a rolling pin until flattened to approx. 1.5cm thickness

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the flattened chicken, season with a pinch of salt and cook for 3 min on each side or until lightly browned, then remove from the heat

Transfer the browned chicken to a baking tray (use tin foil to avoid mess!)

Sprinkle your pine kernels and seed mix all over

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven for 14-15 min or until the chicken is cooked through (no pink meat!) and the juices run clear – this is your seeded chicken

Meanwhile, combine your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and your sultanas and season with a pinch of salt and pepper – this is your sultana dressing

Wash your salad, then pat dry with kitchen paper and add to the bowl with the sultana dressing

Once the vegetables are cooked, carefully cut the roots off the roasted onion quarters, then peel off the skin and discard

Separate the onion quarters into petals

Add the onion petals and roasted sweet potato to the salad bowl – this is your sweet potato salad