Almond-crusted chicken with marinated kale and sumac salad
Make this salad to reset at the start of the new year – it’s filling, crunchy, fresh, vibrant, and good for you. It packs well for lunchboxes, too
Cut the goat’s cheese into 6 small discs and put on a baking tray.
Whisk together the oil, vinegar and ¼ tsp of the honey, then toss with the salad, grapes and pecans. Divide between two plates.
Flash the goat’s cheese under a hot grill until golden. Sit on the leaves, then finish with a sprinkle of peppercorns and another drizzle of honey.