Cajun blackened chicken with supergreen quinoa

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Ingredients

2 chicken breasts (about 120g each)

generous pinch of Cajun spice

2 tbsp olive oil

160g quinoa

1 red chilli , deseeded and sliced

20g spring onions , chopped

100g baby spinach leaves

small pack mint , roughly chopped

small pack coriander , roughly chopped

20g pomegranate seeds

40g edamame beans

30g Peppadew peppers

100g beetroot (not in vinegar), sliced

1 tbsp pumpkin seeds

50g feta , cut into cubes

80g mango , cut into chunks

lemon zest , to serve (optional)

sesame seeds , to serve (optional)

lime wedges, to serve (optional)

Method

Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.

Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.

Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.