CHICKEN QUINOA SALAD

SERVES 4 PREPARATION TIME: 50 MINUTES COOKING TIME: 20 MINUTES

2 tsp lime rind, finely grated 1 tbsp no-added-salt tomato paste 1 tsp smoked paprika ½ tsp dried chilli flakes 1 garlic clove, crushed 60ml (¼ cup) fresh lime juice 2 (200g each) chicken breast fillets, halved horizontally

2 bunches asparagus, trimmed, sliced 150g (1 cup) frozen baby green peas 150g sugar snap peas, trimmed, sliced

2 tsp olive oil 1 tsp maple syrup ½ cup fresh mint leaves, chopped 155g (¾ cup) tricoloured quinoa, cooked

1 tbsp sunflower-seed kernels, toasted, to serve

METHOD

1. Combine rind, tomato paste, paprika, chilli, garlic and 2 tbsp lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate. 2. Meanwhile, place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold water. Drain. Place in a large bowl. 3. Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. 4. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice. 5. Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds. RECIPE: CHRISSY FREER, TASTE MAGAZINE PICTURE: AL RICHARDSON