- 4 chicken breast (boneless and skinless, cut
into long and thin slices)
1 small green pepper (cored, deseeded
and finely diced)
6 spring onions (timed
and thinly sliced)
125g frozen peas (just defrosted)
grated rind and juice of 1 lemon
2 tbsp olive oil
1 tbsp harissa paste
1/4 cucumber (finely diced)
small bunch of mint (finely chopped)
Add the quinoa into a saucepan of boiling water and
simmer for about 10 minutes until just tender. Drain
in a fine sieve.
Make the dressing by mixing the olive oil, harissa
lemon rind & juice and a little of salt in a salad
bowl. Stir in the hot quinoa and leave to cool. Then
mix with the diced cucumber, green pepper, spring
onions and frozen peas.
Mix the lemon rind and juice, oil and harissa in a
shallow bowl. Add in the chicken and toss well.
Heat up a griddle pan. Cook the chicken in batches
for 6 minutes, turning until browned on both sides
and cook through.
Stir the mint through the quinoa salad, then top
with the warm chicken. Can be served in warm or