Spice-crusted chicken on chickpea and walnut salad

Instructions

1 Combine the coriander seeds, sesame seeds, cinnamon and cumin on a large plate. Lightly spray the chicken with oil. Press chicken into spice mixture to evenly coat.

2 Lightly spray a large chargrill or barbecue with oil and place over medium-high heat. Cook chicken, for 5 minutes each side, or until it is golden and cooked through. Transfer to a board and set aside to rest for 2–3 minutes.

3 Meanwhile, place the couscous in a large heatproof bowl. Add ½ cup boiling water and stir to combine. Cover and set aside for 3 minutes. Fluff and separate grains with a fork.

4 Add the chickpeas, spinach, tomatoes, walnuts, juice and oil, and stir to combine into a salad. Season with freshly ground black pepper. Thickly slice the chicken and serve atop the salad.