- 1 orange
- 2 tbsp honey
- 2 tsp ground cumin
- 2 boneless, skinless chicken breasts
- 4 kumatoes
- A 150g bag of quinoa
- 2 carrots
- 2 large handfuls of rocket
- A handful of flat leaf parsley
- 1 tbsp dukkah
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- Ovenproof dish
- Baking tray
- Pan with lid
- Meausing jug
- Food processor or grater
Heat your oven to 180°C/Fan 160°C/Gas 4. Zest and juice the orange. Save the juice for later. Mix 2 tbsp honey with the orange zest and 1 tsp cumin. Pour in ½ tbsp oil and whisk with salt and pepper.
Put the chicken breasts into an ovenproof dish. Pour over the honey marinade. Bake for 25 mins till the chicken is cooked through.
Cut 2 kumatoes into 12 wedges. Place on a baking tray and drizzle with ½ tbsp oil. Season. Roast for 25 mins on the shelf below the chicken till softened and beginning to caramelise.
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 kumatoes. 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 kumatoes and sliced chicken breasts. Scatter over the dukkah. Top with the remaining parsley.