Power Salad Jar

• 100g wild rice, cooked
• 1 tbsp rapeseed oil
• 1 small onion
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 cloves garlic
• 2 chicken breasts, sliced (you can use cooked chicken too)
• 1 tsp salt
• 1 tsp turmeric
• ½ tsp Kashmiri chilli powder
• 3 cm ginger, grated
• 1 green chilli finely chopped

Salad

• Large pinch of walnuts
• 50g Kale
• 1 tsp rapeseed oil
• ½ butternut squash, peeled and chopped into small dices
• ½ tsp cumin seeds
• 1 avocado, peeled and sliced into thick slices

Dressing 

• Juice from half a lemon
• ½ tsp mustard seeds, toasted and crushed
• 20ml oil
• Salt to taste

Method

1. Heat the oven to 180ºC
2. Coat the diced butternut squash in a little oil and a sprinkle of cumin seeds and chilli.
3. Bake for 25 minutes until soft and charred. Remove and cool.
4. At the same time coat the kale in a sprinkle of oil with some cumin and cook in the oven for 10 minutes until crisp – do not let it brown too much.Remove and leave to cool.
5. Cook the rice as per the instructions on the pack.
6. Heat oil in a pan and add the mustard and cumin seeds until they sizzle and become fragrant.
7. Add the onion and cook until translucent and add the garlic. Sauté for 3-4 minutes.
8. Add the sliced chicken and stir for 3-4 minutes.
9. Add the salt, turmeric and chilli powder with the ginger and chilli and continue to cook. You can add a little splash of water if it feels too dry. Once the chicken is cooked through (about 5-6 minutes), remove from the heat and check the seasoning. Stir in the cooked rice. Leave to cool. 
10. Toast the walnuts in a dry frying pan for about 3-4 minutes, until golden. Cool, then roughly crush in a pestle and mortar.
11. Heat a griddle and sear the avocado slices until charred.
12. Build your salad with the butternut squash, chicken mixture, the griddled avocado, the crispy kale and sprinkle over the crushed toasted walnuts.
13. Mix together all the dressing ingredients in a jar and pour over the salad.