Dinner: Sweet Mustard Chicken

While the veggies are roasting, slice the cherry tomatoes in half. Finely chop the garlic (or use a garlic press). In a large bowl, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper.

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and currants and cook, stirring, until fragrant, 2 minutes. Add the water, crumble in 1 chicken stock cube and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered, until time to pack lunch.

While the couscous is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. In batches, add the chicken to the flour mix, toss to coat and transfer to a plate. Heat a large frying pan on medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until golden and cooked through, 3-5 minutes each side. Transfer to a plate to rest. Repeat with the remaining chicken.

Add the mixed salad leaves and cherry tomatoes (reserve a handful for lunch!) to the bowl with the balsamic dressing and toss well to combine. Thickly slice the chicken and reserve two portions for lunch. Divide the salad, remaining chicken and the roast pumpkin and potato between plates (set the sweet potato aside for lunch). Sprinkle the salad with the roasted seed mix and crumble over the fetta.