A very easy salad to make for a weeknight dinner. It’s pretty heathy too, I think. The dressing is so creamy and yummy, any left over can happily be used as a dip with pita bread or crisps.

Ingredients (serves 2)

2 Little gem lettuce – leaves separated and washed and roughly chopped

bag of lettuce of your choice I used a Tesco Baby Chard

1/2 a cucumber, washed, quarter lengthways and deseed and cut into bite sized chunks

6 cherry tomatoes, washed and halved

about 80g (small portion) of pomegranate

1/2 an avocado

100g of fat free Greek (or Greek Style) yoghurt

The juice of half a lemon

2 chicken breasts, skinned and butterflied down the middle to open like a book.

4 teaspoons of Harissa paste (I love this one from Waitrose)

2 rashers of back bacon

100g chunk of baguette, cut down the middle.

Some crushed garlic in olive oil (or some Lurpak garlic butter)

Olive oil

salt and pepper

Method

In a bowl, mix 50g of the yoghurt with the harissa paste and a small splash of olive oil (about 5 mls or a table spoon). Add the butterflied chicken breast to the bowl and leave it to marinade for as long as you can – I only gave it about 20mins while I got everything else ready and it was just fine!

Put the gem lettuce, bag of lettuce, tomatoes and cucumber in a big bowl.

Spread the garlic butter or oil over the bread.

In a blender (I used my Sage Boss to go), put the shelled and stoned half avocado, the remaining 50g of the yoghurt and the lemon juice with a little salt and pepper and blend it until smooth.

Chargrill the chicken on a griddle (or do as I do and fire up the Webber gas barbecue!) and cook the bacon at the same time. When they are done, remove them and let them rest while you toast the buttered baguette on the griddle or barbecue.

Slice the chicken breast into strips and finely chop the bacon into small bits mix them both into the salad and add as much of the dressing as you want, mix well. Sprinkle over the pomegranate. Serve with the garlic bread.