Jewelled Quinoa & Chicken Breast Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Rinse your quinoa in a sieve under cold running water, then add it to a pot with a matching lid with 250ml [325ml] [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 6-10 min or until all the water has absorbed and the quinoa is tender, then remove from the heat

Meanwhile, combine your ground allspice in a large mixing bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1/2 tsp [3/4 tsp] [1 tsp] each of salt and pepper, then add the chicken and coat thoroughly

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the coated chicken and cook on each side for 3 min

Transfer the chicken to a tin foil-lined baking tray and reserve the pan

Put the tray in the oven for 12-14 min or until cooked through (no pink meat!)

Once cooked, transfer the chicken to a clean board and leave to cool slightly

(Doubled your protein? Do this in batches!)

While the chicken is cooking, boil half a kettle

Chop your dried cranberries coarsely

Add the chopped cranberries to a bowl, then cover with boiled water and set aside to soften

Add your flaked almonds to a separate tray, drizzle them with a little olive oil and place them in the oven for 5 min or until slightly darkened in colour

Tip: Watch them like a hawk to make sure they don't burn!

Once done, remove from the oven and sprinkle with salt

Leave them to cool on the tray

Whilst the nuts are cooling, peel and finely chop your shallot[s]

Return the reserved pan to a medium heat, once hot, add the chopped shallot

Cook for 2-3 min, then add the cooked quinoa, coating all the grains in the oil

Remove from the heat and set aside until serving

Strip your mint leaves and dill leaves from their stalks and chop finely, discard the stalks

Crumble your Greek cheese, then chop the cooled almonds coarsely

Drain the soaked cranberries

Finely slice the cooked chicken

Wash your salad, then pat it dry with kitchen paper