Warm Squash, Spinach & Goats' Cheese Grain Salad & A Chicken Breast

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

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

Crush your walnuts in the bag with a rolling pin (keep them in the bag so you don't lose any!)

Tip: If you don't have a rolling pin, just chop them roughly!

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat, once hot, add the crushed walnuts and cook for 2-3 min or until toasted and lightly golden, then set aside until serving (reserve the pan!)

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

Peel and cut your red onion[s] into wedges, then separate the wedges so you end up with a pile of onion petals

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the onion petals and microwaved squash to the pan with a pinch of salt and pepper and cook for 7-8 min or until softened and beginning to brown

Meanwhile, combine your fig relish in a bowl with your white wine vinegar, a drizzle of olive oil and a pinch of salt – this is your salad dressing

Wash your spinach and pat it dry with kitchen paper

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

Once the vegetables have softened, add the warmed grains to the pan with your vegetable stock mix and a splash of cold water and give everything a good mix up

Once combined, remove the pan from the heat and add the spinach with half of the salad dressing (you'll use the rest later!) and toss – this is your warm squash & spinach grain salad

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