Heat your oven to 180°C/Fan 160°C/Gas 4. Place the almonds, cumin seeds, sesame seeds and peppercorns on a baking tray. Roast in the oven for 20 mins. Leave to cool then tip into a food processor with the ground coriander and 1/2 tsp salt. Blitz till you have a coarse, uniform powder.
Cut 2 tomatoes into 12 wedges. Place on a baking tray and drizzle with ½ tbsp oil. Season. Roast for 25 mins on a low shelf in the oven till softened and beginning to caramelise.
Zest and juice the orange. Save the juice for later. Mix 2 tbsp honey with the orange zest and 1 tsp ground cumin. Pour in ½ tbsp oil and whisk with salt and pepper.
Put the chicken breast mini fillets into an oven proof dish. Pour over the honey marinade and toss to coat. Bake for 15 mins till the chicken is cooked through on a shelf above the tomatoes.
Rinse the quinoa for 1-2 mins under cold water. Tip into a pan. Add a pinch of salt. Pour in 300 ml boiling water. Cover. Simmer over a low to medium heat for 15-20 mins or till the water is absorbed.
Trim the carrots. Roughly chop them and chuck into a food processor. Blitz till you have carrot ‘rice’. If you don’t have a food processor, you can just coarsely grate the carrot.
Dice the remaining tomatoes. Roughly chop the rocket and flat leaf parsley, stalks and all.
Whisk the orange juice with 1 tsp cumin, 1 tbsp oil and seasoning. Put the cooked quinoa in a bowl and pour the dressing over. Fold together. Add the carrots, diced kumatoes, rocket and most of the parsley.
Divide the quinoa salad between two plates. Top with the roast tomatoes and chicken fillets. Scatter over the dukkah. Top with the remaining parsley.