Ingredients and method may vary slightly on live TV show
2tbsp olive oil
75g cous cous
75ml boiling water
A pinch of paprika
150g left over roast chicken
1 orange, zested then segmented
3 sundried tomatoes, chopped
1 tbsp of the oil reserved
1 handful of watercress, rocket and spinach salad
1 tbsp chives, chopped
For the dressing
1 shallot, finely chopped
1 medium orange, juice and zest
1 tbsp capers
1 tbsp white wine vinegar
4 tbsp olive oil
Salt and pepper
In a heat proof bowl, place 1 tbsp olive oil, the reserved oil from the sundried tomatoes if you have it, a good pinch of salt and the zest from the orange. Pour over the boiling water, give it a stir then cover in cling film and leave to sit and absorb the water for 4 minutes.
Heat 1 tbsp of olive oil in a frying pan, then add the chicken, with a pinch of paprika. Fry until crispy and golden brown.
Segment the zested orange and set to one side.
Once all the liquid has been absorbed by the cous cous, use a fork to separate the grains, then stir through the chives and sundried tomatoes.
Make the dressing by mixing together the shallot, orange juice, zest, capers and vinegar when whisk in the olive oil. Season with salt and pepper.
Finally stir through the salad leaves, allowing them to wilt slightly in the cous cous.
Place the cous cous onto a plate, top with the crispy chicken then dress with your shallot and caper dressing. Serve straight away.