CHICKEN SKEWERS WITH QUINOA SALAD

INGREDIENTS

1 chicken breast, chopped • 2 spring onions, sliced into 1-inch lengths

For the marinade: 2 tbsp soy sauce • 1 tbsp honey • ½ tbsp sesame oil • 1 tbsp mirin

For the quinoa salad: 50g quinoa • 1 tbsp

medium curry powder • 1 tbsp olive oil •4 florets of cauliflower, sliced • 1 sweet potato, diced • 25g pistachios, chopped • 1 tsp sultanas METHOD

1 | Mix the marinade ingredients in a small saucepan and simmer for 4-5 mins until slightly reduced. Once it’s cool, use it to coat the chicken and leave in the fridge for at least 30 mins. Preheat the oven to 200°C.

2 | Rinse the quinoa and place it in a saucepan with 100ml water. Bring to the boil before simmering for 10-15 mins until tender, then set aside.

3 | Combine the curry powder and the oil, use to coat the cauliflower and sweet potato, then cook for 10 mins on a baking tray in the oven until just tender.

4 | Meanwhile, thread alternating pieces of chicken and spring onion on to 2 skewers and turn the grill up to its highest setting. Grill the skewers for

3-4 mins on each side, until cooked through. 5 | Tip the cauliflower and sweet potato into the quinoa, add the pistachios and sultanas and stir to combine. Serve up alongside your skewers. Delish.

MIX IT UP

Chicken satay skewers: Replace the marinade with 1 tbsp peanut butter, 1 tbsp soy sauce, ½ tsp ground turmeric,

½ tsp curry powder,

½cm piece of ginger, juice of 1 lime and a handful of coriander,

blended until smooth in a food processor – then cook as above.