April 8th, 2012
To make the dressing, whisk together olive oil, mustard and vinegar; season with salt and pepper.
Put pumpkin seeds on a grill pan or in a non-stick frying pan and sprinkle them with soy sauce.
Toast them under the grill or moderate heat for a couple of minutes, until they smell toasty.
Toast the almonds under a hot grill or in a dry, non-stick frying pan. Do not take your eyes off them – they burn in seconds.
Peel orange, removing the white pith under the skin with a sharp knife. Cut orange in half then cut each half into thin slices, catching as much of the juice as you can and tipping it in with the dressing.
Put orange slices in the dressing.
Tear chicken into large, juicy pieces, but no bigger than you would want on your fork, then add it to the dressing.
Divide the watercress between two plates, lay the chicken and orange on top then drizzle over the dressing, or as much of it as you need. Scatter over the almonds and pumpkin seeds and serve straight away.