Cajun blackened chicken with supergreen quinoa

• chicken breasts↗2

  (about 120g each)

• Cajun spicegenerous pinch of
• olive oil↗2 tbsp tbsp
• quinoa↗160g g
• red chilli↗1

  deseeded and sliced

• spring onions↗20g g

  chopped

• baby spinach↗100g g

  leaves

• mint↗small pack

  roughly chopped

• coriandersmall pack

  roughly chopped

• pomegranate seeds↗20g g
• edamame↗40g g

  beans

• Peppadew peppers↗30g g
• beetroot↗100g g

  (not in vinegar), sliced

• pumpkin seeds↗1 tbsp tbsp
• feta↗50g g

  cut into cubes

• mango↗80g

  cut into chunks

• lemon zest↗

  to serve (optional)

• sesame seeds↗

  to serve (optional)

• lime↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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. 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.

3. 3

   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.