DAVID GANDY’S SUPER SALAD

100g Greek yoghurt 2tbsp Dijon mustard A dash of Tabasco Juice of 1 lemon Sea salt and freshly ground black pepper 4 x 150g skinless organic chicken breasts 3tbsp extra- virgin olive oil 4 medium beetroots, trimmed 75g quinoa 1 small broccoli, cut into florets 50g toasted sunflower seeds ½ bunch fresh flat- leaf parsley, roughly chopped ½ bunch fresh basil, roughly chopped Preheat the oven to 200 º C/ 400 º F/ gas mark 6. In a large bowl, mix the yogurt, mustard, Tabasco and a squeeze of lemon and season to taste. Add the chicken to the bowl and turn to coat. Rub 1 tablespoon of the oil over the beetroot and season to taste. Wrap each in foil and roast for 45 minutes or until tender when pierced with a skewer. Cool, then peel and roughly chop. Transfer the chicken to a non- stick baking tray and bake in the oven for 15- 20 minutes. Meanwhile, cook the quinoa according to the packet instructions. Steam the broccoli. Mix all the broccoli, beetroots, sunflower seeds, quinoa and herbs in a large bowl. Mix in the remaining 2 tablespoons of the oil and the remaining lemon juice and season to taste. Arrange the quinoa salad in 4 bowls and top each with a sliced chicken breast.