Beetroot, Wild Rice & Herb Salad with Cumin Chicken

For the Chicken:

• 4 chicken breasts
• 2 tbsp olive oil
• 2 tsp cumin seeds (roundly ground)
• 2 cloves garlic (crushed)
• salt & freshly ground black pepper

For the Salad:

• 14.1 oz wild rice (or white & wild rice mixed)
• 17.6 oz cooked beetroot (chopped into chunks)
• 1 bunch spring onions (finely sliced)
• 1 small bunch mint, coriander, and dill (all roughly chopped)

For the Dressing:

• 1 orange (juice and zest)
• 1 tbsp white wine vinegar
• 3 tbsp olive oil (extra virgin)
• salt & freshly ground black pepper

To serve:

• 4 tsp greek yogurt
• few dill fronds