Harissa Hummus With Roasted Chicken & Quinoa Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then rinse your quinoa in a sieve under cold running water

Add the quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

While the quinoa is cooking, take your chicken out of the fridge, open the packet and let it air

Peel and cut your red onion[s] into wedges

Add the red onion wedges and chicken breast portion[s] to a baking tray (or two!) with a drizzle of olive oil and season with a pinch of salt and your chilli flakes (can't handle the heat? Go easy!)

Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!)

Meanwhile, drain and rinse your chickpeas

Peel and roughly chop your garlic

Add the drained chickpeas to a food processor with the chopped garlic, 50ml [75ml] [100ml] cold water and the juice of half your lemon[s]

Add your tahini, 2 tbsp [3 tbsp] [4 tbsp] olive oil and your harissa paste (can't handle the heat? Go easy!) with a very generous pinch of salt and blitz for 1-2 min or until fully combined and smooth – this is your harissa hummus

Top, tail, peel and grate your carrot[s]

Strip your mint leaves from their stems and chop them finely, discard the stems

Once the onion wedges are cooked, add them to the pot of drained quinoa with the grated carrot and chopped mint

Season with a pinch of salt and pepper and give everything a good mix up – this is your roasted onion & quinoa salad

Wash your salad, then pat it dry with kitchen paper

Add the salad to a bowl and squeeze over the juice of the remaining lemon – these are your lemon-dressed leaves

Once cooked, slice the chicken