Smoky chicken and orange salad with giant couscous

Preheat the oven to 200°C/180°C fan. Line a baking sheet with foil. Place the chicken breasts (2) onto the lined sheet.

Mix the smoked paprika (1 tsp) with 1 tbsp olive oil and a pinch of salt, then brush all over the chicken. Roast for 15 minutes, then remove and close the foil to form an airtight parcel around the chicken. Return to the oven for 10 minutes, then remove and set aside for 5 minutes.

Meanwhile, cook the couscous (250 g) according to the packet instructions, drain, run briefly under warm water and toss with a drizzle of olive oil in a bowl.

Place a sieve over a mixing bowl. Using a serrated knife, cut the skin from the oranges (5) in strips. Transfer the oranges to the sieve as you go. Once you’re done, you should have around 2 tbsp of orange juice in the mixing bowl. Whisk in the mustard (1 tbsp), vinegar (2 tsp), garlic (1 clove) and M&S Welsh Borders honey (2 tsp) with a pinch of salt. Gradually whisk in 3 tbsp olive oil. Slice the oranges, adding any leftover juice to the mixing bowl.

Toss the couscous with the chicory (2 heads) and watercress (80 g), most of the mint (25 g) and almonds (100 g), and half the orange slices. Unwrap the chicken breasts and carefully stir the juices into the dressing, then thinly slice the chicken. Toss most of the dressing through the salad, then transfer to a serving platter and arrange the remaining orange slices and chicken on top. Scatter with the remaining almonds and mint, drizzle with the remaining dressing and finish with a sprinkling of smoked paprika.