- 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
- Sieve
- Pan with lid
- Meausing jug
- Food processor or grater
- 1.
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.
- 2.
Put the chicken breasts into an ovenproof dish. Pour over the honey marinade. Bake for 25 mins till the chicken is cooked through.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Dice the remaining kumatoes. Roughly chop the rocket and flat leaf parsley, stalks and all.
- 7.
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.
- 8.
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.
