Citrus, chicken and halloumi salad

Method

1. In a non-stick frying pan, toast the nuts for a few minutes until they’re fragrant, then set aside. Brush the halloumi with oil, put in the hot frying pan and cook for 1-2 minutes on each side until golden. Toss the halloumi and chicken in the pan with the dukkah.
2. Whisk together the  2½ tbsp olive oil, lemon juice and juice of 1 orange with a generous pinch of salt and pepper in a jug (or shake in a jam jar).
3. In a serving bowl, toss the mixed grains, celery, kale or salad leaves and orange slices, then arrange the halloumi and chicken on top (see Make It Veggie, left). Scatter over the walnuts and pomegranate seeds, then toss the salad with the dressing. Finish with an extra sprinkle of dukkah, if you like.