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Preparation Method

Prep red onion, chopped cucumber, chopped plum tomatoes, finely chopped mint, shredded, plus a few leaves to serve lemon, zested and juiced STEP 1 Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well. STEP 2 Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat. STEP 3 Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice. STEP 4 Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa. STEP 5 Pile onto plates and top with the remaining sumac and more mint leaves, if you like. source: olivemagazine.com