I have a love/hate relationship with yoga. I know people love it and get all in touch with their inner voice, get all stretchy and flexy and then love drinking coconut water afterwards – I get that. I just get a bit bored. Where’s the competition? Where’s the running around and shouting? I often feel like I spend enough time in my head as it is without being forced in there for 90 minutes straight. But I have signed up to a yoga studio just round the corner from our apartment to keep me busy and hopefully meet a few people. I am giving it another go, and yes I do feel better afterwards. Plus, an added bonus is that I have been thinking about some great food to make for dinner while I spend all that time in my head. This one came to me last night and I popped into the Bi-Rite on the way home to pick up some chicken, asparagus and an orange.

ORANGE CHICKEN SALAD

Serves 2
2 big chicken thighs- skin on
A bundle of asparagus
1 avocado
Rocket
1 tsp ground cumin
2 Tbsp marjoram
Zest of one orange
Salt
Olive oil
Juice of half a big juicy Californian orange/ juice of a whole normal one

Peel the skin back from the chicken thighs and rub them with the orange zest, cumin, salt, olive oil and margoram then tuck the skin back in. Just like making a bed. Pop them into the oven at 180 degrees celsiusand while they are getting started, snap the woody bits off the asparagus and cut into thirds. After about ten minutes, add the asparagus to the roasting dish. You can now decide how fatty you want to be- either take the skin off the chicken or leave it on. Up to you. By the time the chicken is ready, the asparagus will be too. Add it to a bowl with the sliced avocado and rocket and dress it with the orange juice, olive oil and salt.

This salad is just sooooo tasty. The orange flavour goes so well with the asparagus and chicken. I imagine it would be even better with duck if your budget stretches that far, but we were pretty happy with this for a Thursday evening in.