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2 skinless chicken breasts, sliced into thin strips

Large handful of watercress (about 50g)

Handful of coriander (about 25g)

1 spring onion roughly chopped

1 carrot peeled

Half a cucumber cut into thin little batons

Half a chilli finely chopped

1 teaspoon of soy sauce

Juice of half a lime

2 tablespoons of mild oil (I use rapeseed oil. Veg or sunflower oil ok but not olive oil)

Salt

Pepper

preparation 8 mins • you cook for 8 mins • total time 16 mins

Serves 2

Watch a 30 second preview of my cook-along video below

If anyone says that salads are boring then cook them this dish. It's packed full of fresh flavours, textures and the warming heat of chilli - you'd never believe it could be good for you! The good news is that it is very healthy so you can cook this over and over again. Fresh coriander, chilli & lime run through this salad, and any heat is offset by the cooling properties of cucumber. A perfect salad for all seasons.

Frying pan/wok to cook the chicken

Large mixing bowl for the salad

Small bowl or jar + whisk to make the dressing

Potato peeler

Spoon to stir

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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First off you need to put your pan on a high heat to get nice and hot. Whilst that's heating up, season the chicken with a good pinch of salt and pepper. Once your pan's just starting to smoke, add about a tablespoon of oil and then add the chicken. Move the chicken around in the pan to ensure it doesn't stick and then cook for 5 minutes stirring occasionally.

Whilst the chicken is cooking you can make the dressing and salad. For the dressing, take your small bowl or jar and add 2 tablespoons of oil, 1 teaspoon of soy sauce, the juice of half a lime and a twist of pepper. Give this a shake or whisk together to emulsify.

If you haven't done already, go and give your chicken a stir in the pan, just turning any pink bits to face the heat. The chicken should have some colour on it by now.

Next you need to put together the salad. Simply throw all the ingredients, (watercress, coriander, chilli, cucumber & spring onion) into your bowl and then peel long strips of carrot in with it.

Add in the dressing and toss together and it should be about time to remove your chicken from the heat. Add the chicken straight from the pan into your mixing bowl and toss together. To serve, simply divide the salad between two plates or bowls. How easy was that!

I hope that you enjoy it.

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