Preheat the oven to 200°C.

Combine the lemon zest, garlic, olive oil and sumac in a bowl, add the chicken breasts and rub the mixture in well. Leave to marinate for 10 minutes.

Heat a non-stick frying pan over medium heat, add the chicken breasts and cook for 2 minutes each side or until golden brown. Transfer to a baking tray, cover with foil and bake for 6–8 minutes or until cooked through.

Bring a saucepan of water to the boil, add the beans and blanch for 1 minute. Drain and refresh under cold running water.

Toss together the beetroot, rocket, almonds and beans, then divide among serving plates. Cut the chicken into thick slices and arrange next to the salad.

Mix together the yoghurt and lemon juice, drizzle over the salad and serve.

1 serve = 1 1/2 units protein, 2 units vegetables, 1 unit nuts, 2 units fats

Note: Sumac is a Middle-Eastern spice, available from specialist food shops.