Chicken, Feta and Quinoa Salad

Add quinoa to a saucepan of boiling water and cook for 20 minutes or until tender. Drain through a sieve and set aside. While quinoa is cooking, continue with step 2.

Finely grate zest and juice lemon and place in a mixing bowl with chicken. Crush garlic and add to bowl with 2 teaspoons olive oil. Season with ¼ teaspoon salt and stir to coat.

Heat a chargrill pan over medium heat. Add chicken and cook for 10-12 minutes or until cooked through. Meanwhile, quarter cherry tomatoes, dice zucchini and finely chop parsley.

Finely chop eschalot and place in a bowl with Dijon mustard, red wine vinegar and 2 teaspoons olive oil. Stir to combine and season to taste. Set aside.

Once chicken is done cooking, remove and set aside to rest. Add remaining oil and zucchini to pan and cook for 3–4 minutes or until caramelised and tender.

Place quinoa in a mixing bowl with tomato, parsley, zucchini and dressing. Crumble over feta and mix well to combine. Season with salt and pepper. Slice chicken. Divide quinoa salad between plates and top with chicken to serve.