Name: Chicken quinoa salad
Total time: 40 min
Yield: Serves 2
Ingredients: 75g quinoa; 2 small chicken breasts; 2 tsp vegetable oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 red onion, chopped; ½ cucumber, chopped; 2 plum tomatoes, finely chopped; a handful of leaves mint, shredded, plus a few leaves to serve; 1 tbsp extra-virgin olive oil; 2 tsp sumac; 1 lemon, zested and juiced

75g quinoa
2 small chicken breasts
2 tsp vegetable oil
2 tsp ground cumin
2 tsp ground coriander
1 red onion
chopped
½ cucumber
chopped
2 plum tomatoes
finely chopped
a handful of leaves mint
shredded, plus a few leaves to serve
1 tbsp extra-virgin olive oil
2 tsp sumac
1 lemon
zested and juiced

Method

step 1
Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
step 2
Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.
step 3
Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.
step 4
Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.
step 5
Pile onto plates and top with the remaining sumac and more mint leaves, if you like.