For The Sauce
- 60g (2¼oz) baby leaf spinach
- 10g (⅓oz) mint
- 10g (⅓oz) coriander (cilantro)
- 20g (¾oz) spring onion (scallion)
- ¼ red chilli
- 25ml (1½ tbsp) extra virgin olive oil
For The Salad
- 200g (generous 1 cup) raw quinoa (400g/2¼ cups in cooked weight)
- 140g (5oz) chicken breast
- salt and black pepper, to season
- extra virgin olive oil, for oiling
- 50g (1¾oz) edamame
- 20g (¾oz) Peppadew peppers, quartered
- 100g (3½oz) mango, peeled and cut into chunks
- 45g (1½oz) pomegranate seeds
- 45g (1½oz) candy beetroot, peeled and finely sliced
- 45g (1½oz) golden beetroot, peeled and finely sliced
- 45g (1½oz) feta cheese
- rose sprouts or alfalfa sprouts, to garnish
1. First, make the ‘sauce’. Place everything into a blender and blitz to make a purée and set aside. This sauce will be used later to transform the colour of the cooked quinoa into a gorgeous and vibrant green.
Cook the quinoa in boiling water for 15 minutes. When cooked, drain and leave it to cool down.
2. Slice the chicken breast along its length so you get a butterflied joint. Season, lightly oil and cook in a frying pan (skillet) over a medium heat for 4 minutes on each side. Remove from the heat and shred the chicken.
3. Now, in a large bowl, mix the ‘sauce’ you made earlier with the cooked quinoa. Then toss in all the prepared fruits and vegetables together, mix and, lastly, crumble in the feta.
4. To serve, divide between 2 plates, top with the shredded chicken and garnish with rose sprouts.
Follow the recipe, but omit the quinoa and instead add 500g (1lb 2oz) lamb’s lettuce (corn salad). There’s no need to mix the purée in with the replacement lettuce, so just use it as a dressing for the salad as a whole.
Follow the recipe, but add 50g (⅓ cup) cashew nuts and 30g (¼ cup) cooked chickpeas or 30g (¼ cup) toasted pine nuts, whichever you prefer.
For more recipes from Fitness Gourmet: Delicious Recipes For Peak Performance by Christian Coates (Jacqui Small LLP, £25) click here.