- Season the chicken: Preheat the grill to high. Put the chicken breasts in a shallow ovenproof dish or tin. Sprinkle with a little salt and pepper, the garlic, mace and oil, then turn the chicken pieces over a few times to distribute the seasonings.
- Cook the chicken: Slide the dish or tin under the grill and cook the chicken for 10 minutes, turning once, until well browned on both sides and cooked through. Test by piercing the thickest part with the point of a knife; the juices should run clear and the flesh should be white, not pink. Leave the chicken in the dish or tin to add the topping.
- Assemble the salad: While the chicken is cooking, mix the lettuce, rocket, spring onions and artichoke hearts. Divide the salad among four large plates. Mix the mint into the yoghurt and set aside.
- Add the seeds and dates: Turn the chicken over and sprinkle with the seeds, pressing them on with a spoon. Grill for 10-20 seconds to heat and brown the seeds. Add the dates and stir them with the seeds and juices around the chicken.
- Serve: Slice the chicken and arrange it on the salads with the dates and seeds, spooning over all the cooking juices. Drizzle the mint and yoghurt dressing over, and serve immediately, garnished with mint.
*For dates, use ready-to-eat dried figs. *For chicken, use turkey or pheasant.
*Choose a dish or tin that the chicken will fill snugly for grilling, and that will hold the juices and prevent them from evaporating and burning during cooking. *Look out for packs of mixed seeds among the snack ranges in supermarkets and healthfood shops. They are usually ready-roasted, so need only a few seconds to make them crisp and brown under the grill.