Moroccan chicken salad recipe

Ingredients

• 60 g quinoa
• 60 g pumpkin, peeled and cut into 1.5 cm cubes
• Oil spray
• 100 g chicken breast fillet, sliced
• 40 g tinned chickpeas, drained and rinsed
• 40 g tinned chickpeas, drained and rinsed
• 1 small handful fresh coriander, chopped
• 1 lemon juice
• ½ finely grated lemon zest
• Sea salt and ground black pepper, to taste

• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ garlic clove, crushed
• ½ lemon juice

1. To make the Moroccan seasoning, whisk the ground spices, salt, garlic and lemon juice together in a small bowl.
2. Place the quinoa and 160 ml of water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low. Simmer for 10–12 minutes until the liquid is absorbed and quinoa is tender. Set aside to cool.
3. Place the pumpkin in a small bowl with 1 teaspoon of the Moroccan seasoning and gently toss to combine. Ensure that all of the pumpkin cubes are lightly coated in the seasoning.
4. Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the pumpkin and cook for 3–4 minutes or until all sides are lightly browned, turning occasionally. Add the chicken and cook for a further 3–4 minutes until both the pumpkin and chicken are cooked through. Set aside to cool.
5. To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper, if desired, and toss gently to combine.