Chicken and brown rice, cous cous, tuna and lentil: Salad recipes and dressings for dinner plus work

Ingredients

• 2 tbsp olive oil
• 3 chicken thighs (or 1½ cups shredded cooked chicken meat)
• 2 cups cooked brown rice (warm or cold)
• 1 cup mixed herbs, chopped
• 3 tbsp olive oil
• 1 large red onion, finely sliced
• sea salt flakes
• ¼ cup red wine vinegar
• juice of ½ lemon
• 1½ tbsp caster sugar
• 75g pine nuts, toasted
• 3 tbsp currants
• ½ cup Greek-style yoghurt
• juice and zest of 1 lemon
• 1 garlic clove, crushed
• 400g can chickpeas, rinsed and drained
• 1 small bunch kale, large stems removed, leaves roughly chopped
• ½ cup flat-leaf parsley leaves, roughly chopped
• ½ cup mint leaves, roughly chopped
• ¼ cup sultanas
• 2 tbsp tahini
• 1 tbsp maple syrup
• 2 tsp rose harissa
• pinch sea salt flakes
• 1 garlic clove, chopped
• 3-4 tbsp iced water