1/2 of a cucumber
1/2 tsp of turmeric
1 tbsp of oil
1 tsp of ground coriander
20g of creamed coconut
2 tsp of harissa paste
2 x 170g free-range chicken breasts
40g of mixed salad leaves
60g of radishes
80g of quinoa
Boil a kettle. Slice the chicken breasts in half horizontally to create two thin fillets. Place the harissa paste in a bowl with one tablespoon of oil and a pinch of sea salt and black pepper. Add the chicken to this bowl and coat in the harissa.
Rinse the quinoa and add to a saucepan with 300ml of boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
Cut the ends off the half cucumber. Using a peeler, slice the cucumber into long thin ribbons. Thinly slice the radishes. Peel and slice the orange into segments.
Preheat a frying pan (or BBQ) on a medium heat and cook the chicken for five minutes each side until cooked through.
Meanwhile, to make a turmeric sauce; dissolve the creamed coconut in 30ml of boiling water and mix in the ground turmeric, a generous pinch of the ground coriander and a squeeze of lemon juice.
Place the mixed leaves on two plates and top with the quinoa, cucumber ribbons, orange segments, sliced radishes and harissa chicken fillets. Drizzle over the turmeric sauce.