Prep time: 15 mins
Cooking time: 30 mins
Ingredients:
200g/7oz quinoa
600ml/18fl oz water
Juice of 2 limes
12 radishes, quartered
12 baby vine tomatoes, quartered
2 handfuls each fresh chopped parsley, mint and coriander
1 handful shelled, unsalted pistachios, toasted in a dry frying pan.
Salt and pepper
Seeds from 1 pomegranate (optional)
2 chicken breast fillets, skin removed or 200g halloumi cheese, sliced .
2 tbsp extra virgin olive oil
Salt and pepper
2 tbsp chopped parsley
Method:
1. To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat and allow to cool. When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
2. Heat a griddle pan. Slice each chicken breast into two, lengthwise. Then place each between two pieces of cling film and use a rolling pin to hammer out till ½ cm thick. Rub with olive oil and season. Arrange the chicken slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the chicken (2 – 4 minutes), turn over to colour on the other side. Sprinkle with parsley and slice into thin strips.
3. To serve, pile the quinoa onto a large serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds if using.