1. Sprinkle the chicken with half the cumin and half the turmeric.

2. Heat a frying pan over medium-high heat and lightly spray with the oil. Cook the chicken for 5-7 minutes on each side until cooked. Set aside. Slice the chicken.

3. Remove the skin and pith from the orange and cut the flesh into segments.

4. To make the dressing, combine the orange juice with the extra virgin olive oil and the remaining turmeric and cumin.

5. Place orange segments, currants, spinach and rocket in a serving bowl. Toss to combine. Drizzle over the dressing.

6. Arrange the chicken slices over the salad. Serve.