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To find out how to make Yvonne's zesty chicken salad, read on...

To feed 2 people, you will need:

• 2 boiled/shredded chicken
• 3 large handfuls of cooked GIANT couscous
• 1 courgette sliced diagonally
• 1 red onion sliced
• 3 handfuls of sliced sugarsnap peas
• 2 ribboned carrots
• Large packet of pea shoots salad leaves
• Large handful of chopped coriander and parsley leaves for topping

Method:

1. Boil giant couscous, drain and serve cold
2. Boil chicken breast (as whole) until cooked. Leave it to rest for 10 minutes before you shred it with a fork.
3. Add pea shoot salad leaves in a large bowl
4. Add sugarsnap peas (cut diagonally) and ribboned carrots
5. Make the miso, sesame & ginger dressing, and massage about 3 tbsp of the dressing into the salad
6. Add cooked left over courgettes and red onions, cooked giant couscous, and shredded chicken.
7. Gently mix together and serve with herbs and seeds toppings.

To make the miso, sesame & ginger dressing, mix together in a jar:

• 2 tsp miso paste (fermented soybeans paste) - lovely in soups, and stews.
• 2 tsp maple syrup or any honey
• 2 tbsp rice vinegar (or white wine) - don't use regular white wine vinegar as we want delicate flavour)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 garlic clove, crushed
• 1 thumb sized freshly grated ginger

Optional:

• 2 tsp black sesame seeds, 1 finely sliced spring onion

Enjoy!