Warm chicken & broccoli salad with black garlic dressing

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Toss the sweet potato with 1 tbsp oil, season and spread out on a large baking tray. Roast for 10-12 minutes. Meanwhile, mash the black garlic cloves with a fork, then mix in a small bowl with the lime juice, soy and ½ tbsp oil. Set aside.

Step 2

Heat a medium nonstick frying pan over a medium heat. Brush the chicken with the remaining ½ tbsp oil, season and sprinkle with the cumin. Sear for 2 minutes on each side. Stir the quinoa mixture through the sweet potatoes. Sit the chicken on top and return to the oven for 15-20 minutes.

Step 3

Blanch the broccoli in a pan of boiling water for 3 minutes, then drain. Check the chicken is cooked through, the juices run clear and there is no pink meat, then remove from the baking tray.

Step 4

Stir the broccoli, salad onions and coriander through the grains and sweet potatoes and divide between 2 plates. Slice the chicken and arrange on top, spooning over the black garlic dressing.