Cajun chicken and toasted walnut salad with a creamy blue cheesedressing

Make your own Cajun rub by crushing together the following ingredients in a pestle and mortar: 1 teaspoon of yellow mustard seeds, 1 teaspoon of paprika, 1 teaspoon of dried basil, 1 teaspoon of dried basil, 1 teaspoon of salt flakes, black pepper and some thyme (I like to use fresh thyme but dried is perfect too).

Slice up two skinless chicken breasts into thin pieces. Coat them with the rub.

Heat a tablespoon of coconut oil in a non-stick frying pan. Fry the chicken on both sides until it is cooked through and slightly browned. 

In the same frying pan, remove the chicken and fry a quarter cup of walnuts, and about 40ml each of sunflower and pumpkin seeds. The pumpkin seeds will "pop" from the heat and expand. Fry these together until they are all nicely browned. 

Assemble your salad with assorted salad leaves, a quarter avocado per person, sundried tomatoes, the Cajun chicken pieces and the nuts and seeds. 

To make your dressing: in a small blender (or a stick blender), whiz together 100ml of Greek yoghurt (or buttermilk), a generous tablespoon of cream cheese, 25g blue cheese, a small bunch of chives and some fresh parsley. 

Pour this over the salad and serve with a glass of Sauvignon Blanc. 

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