There’s nothing like a delicious mediterranean salad in the Summer. Give this delicious hot salad a try. Impress your alfresco guests with this easy and nutritious dish.

INGREDIENTS

• 225g quinoa
• 25g coconut oil
• 1 red chilli finely chopped
• 1 garlic clove crushed
• 400g chicken mini fillets
• 2 tsp avocado oil
• 1 tsp olive oil
• 300g vine tomatoes chopped
• Handful pitted black kalamata olives
• 1 red onion finely sliced
• 100g feta cheese crumbled
• Small bunch mint leaves chopped
• Juice and zest ½ lemon

INSTRUCTIONS

• Cook the quinoa following the pack instructions
• Rinse quinoa in cold water, drain thoroughly
• Mix the coconut oil, chilli, and garlic into a paste
• Toss the chicken fillets in the avocado oil with some seasoning
• Lay on a hot griddle pan and cook for 3-4 mins each side until cooked
• Transfer to a plate, dot with the paste and set aside
• Tip the tomatoes, olives, onion, feta, and mint into a bowl
• Toss in the cooked quinoa
• Stir through the olive oil, lemon juice, and zest, and season well
• Add the chicken fillets on top drizzled with any spicy chicken juices
• Serve with salad and enjoy