This recipe can also be used for supper, eaten with the ratatouille (see dinner options). So, if you are feeling efficient, double the quantities for the grilled chicken part and use half for lunch and half for supper the next day.

Serves 2

For the grilled chicken
1 tbsp lemon juice
½ clove of garlic, finely chopped
Pinch cayenne pepper
Freshly ground black pepper and salt
1 tsp extra-virgin olive oil
2 x 100g skinless, boned chicken breasts

For the salad
1 fat chicory (Belgian endive)
100g grapes, halved and seeded
3 spring onions, trimmed and sliced
40g watercress, washed and trimmed
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
2 slices multigrain bread (to serve)

In a small bowl, mix together the lemon juice, garlic, cayenne pepper, black pepper and olive oil. Trim any excess fat off the chicken breasts; then mix the chicken into the marinade. Leave for 20 minutes.

Preheat an oven-top griddle pan over a medium heat. Remove the chicken breasts from the marinade and season with salt. Place on the griddle and reduce the heat to medium-low. Cook for 8 minutes on each side, or until done. Transfer to a plate and, once cool, cover and chill until needed.

To make the salad, finely slice the chicory and place in a mixing bowl with the halved grapes, sliced spring onions and watercress sprigs. Cut the cold chicken into chunks and mix into the salad. Finally, add the lemon juice and olive oil, then season to taste. Serve immediately, with one slice of multigrain bread per person.

SMOKED TROUT, BEETROOT AND HORSERADISH SALAD

Ready-grated raw horseradish can be bought at some supermarkets. It is sold in a jar and is often found near the mustard and ketchup. Once opened, keep in the fridge. It is worth buying a whole smoked trout and filleting it: the taste and texture are far superior to the pre-filleted kind.

While beetroot has a medium-GI rating, the protein in the fish and the citrus dressing bring down its GI score. It is a good blood-cleanser, and so is useful for your detox week.

Serves 2

3 raw medium-size beetroots, trimmed
3 spring onions, trimmed and finely sliced
½ tbsp grated raw horseradish
1 tbsp white vinegar
1 tbsp olive oil
Salt and freshly ground black pepper
50g mixed salad leaves
175g smoked trout fillets
2 lemon wedges (to serve)
2 slices rye bread (to serve)

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