Cranberry-glazed chicken salad with feta, red cabbage & grains

Preheat the oven to 200ºC, gas mark 6. Heat 1 tsp oil in an ovenproof frying pan, or flameproof roasting tin. Season the chicken, then sear for 2 minutes each side until golden.

Spread 2 tbsp cranberry sauce over the chicken, then scatter with the nigella seeds, drizzle with 1 tsp oil and roast for 10-12 minutes, or until cooked through with no pink meat and juices that run clear.

Meanwhile, stir together the remaining vinegar, 1 tbsp cranberry sauce, and 1 tbsp oil in a large bowl and season well. Add the cabbage, salad onions and 1 tbsp water and massage in with clean hands.

Rest the chicken on a plate for 5 minutes. Warm the grains and 2 tbsp water in the pan juices (take care with any hot handles). Off the heat, toss in the cabbage, most of the feta and pecans. Thickly slice the chicken. Top the salad with the chicken, its juices, the remaining feta, nuts and 1 tsp oil, then serve warm.