The quality of Bayley & Sage ingredients is next level! Take this chicken salad to new heights with fluffy couscous, crunchy nuts, delicious ricotta and creamy tahini dressing.

Serves 2:

120g giant couscous

1 spatchcock chicken

A handful of nocellara olives, roughly chopped

A handful of herby nuts, roughly chopped

1/4 tub of ricotta cheese

A handful of pomegranate seeds

A handful of fresh dill and coriander

A generous squeeze of tahini & lime dressing

1. Cook the spatchcock chicken for 45 mins at 190c.

2. Meanwhile, cook the giant couscous as per packet instructions (I often add a stock cube for

added flavour).

3. When your chicken is cooked, shred it with two forks and then add it to the cooked couscous. Add the olives, nuts, crumbled feta, pomegranate seeds and herbs. Finish with a generous squeeze of tahini & lime dressing and stir well.