Radish and quinoa tabbouleh with pistachios and grilled herbed chicken

Prep time: 15 mins

Cooking time:  30 mins

 Serves 4

 

Ingredients

  • 200g quinoa

  • 600ml water

  • 12 radishes, quartered

  • 12 baby vine tomatoes, quartered

  • 2 handfuls each of fresh chopped parsley, mint and coriander

  • juice of 2 limes

  • 1 handful shelled, unsalted pistachios, toasted in a dry frying pan

  • salt and pepper

  • 2 chicken breast fillets, skin removed

  • 2 tbsp extra virgin olive oil

  • salt and pepper

  • 2 tbsp chopped parsley

  • seeds from 1 pomegranate

Method

  1. To cook the quinoa, place in a saucepan with the water

  2. Bring to the boil and simmer with the lid on for 15-20 minutes till all the water has disappeared. Remove from the heat to cool.

  3. When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.

  4. Drizzle the chicken breasts with olive oil and season with salt and pepper. Cut the chicken into large chunks and place on skewers.

  5. Heat a griddle pan until smoking hot and cook the chicken skewers for 10 minutes each side, until golden and crisp.

  6.  To serve, pile the tabbouleh into a large bowl and serve with the chicken skewers, warm pitta bread, pomegranate seeds and freshly sliced radishes.

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