This was ok, a bit of a faff with all the ingredients and not massively flavourful. The addition of the aioli really helped to give it a boost.
Leon Chicken Superfood Salad (from Leon Cookbook)
2 tbsp quinoa
½ head broccoli
300g chicken thighs, each cut into 4 pieces and marinated overnight
2 handfuls rocket
2 handfuls baby spinach
2 tomatoes, roughly chopped
120g frozen peas
2 tbsp extra virgin olive oil
sprinkling of alfalfa sprouts
3 tbsp aïoli
2 tbsp toasted seeds
chopped mint and parsley
salt and pepper
Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil fast for five minutes, then turn the heat down and simmer for five minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
Preheat your grill to very hot, or get your griddle pan smoking.
Cut the broccoli into small florets and slice the stalks into 1cm thick circles. Drop into a pan of rapidly boiling salted water for three minutes, then drain and run under the tap until cold.
Season your protein. Then for chicken, grill for five minutes, turn it over, then five minutes more.
While all this is going on, build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil. Lift on to one big serving dish or individuals, scatter on the cooled quinoa and alfalfa. The next layer is the chicken. Top with the aïoli, seeds and herbs, with the other half lemon, wedged, on the side.