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Chicken, Watercress and Quinoa Salad

This salad is light and crisp with a wonderful lemony, garlic zing. I love the combination of peppery watercress, succulent roast chicken and savoury quinoa. It is actually a very simple dish to create, especially if you are using leftover chicken, making it ideal to cook the day after roasting a chicken. You could even strip the meat from the chicken and then boil up the carcass with a few vegetables and a bouquet garni for some fabulous, homemade stock – perfect for using to cook the quinoa.

Serves 4

Contains nuts

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2 cloves of garlic

150g/5oz watercress

Grated zest of 1 lemon and juice of ½ lemon

175g/6oz quinoa

500ml/18fl oz chicken or vegetable stock

200g/7oz frozen peas

50g/1¾oz unsalted cashew nuts

350g/12oz cooked chicken

2 tbsp extra-virgin olive oil

Sea salt and freshly ground black pepper

Peel the garlic and blitz in a food processor with the watercress and lemon zest until very finely chopped.

Place the quinoa in a saucepan and pour over the stock, then cover with a lid and bring to the boil. Once boiling, reduce the heat to its lowest temperature and leave to simmer very gently for 10 minutes. After 10 minutes, lift the lid and add the peas, then re-cover and cook for a further 5 minutes or until all of the stock has been absorbed by the quinoa. Remove from the heat and set aside to cool down.

In a heavy-based frying pan, dry-fry the cashew nuts over a medium–high heat for 3–4 minutes or until golden, shaking the pan regularly to ensure that they don’t burn. Remove from the heat and season well with salt and pepper.

Next cut the chicken into small cubes, approximately 1cm/½in in size. Once the quinoa has cooled, fluff up with a fork and transfer to a large serving bowl. Gently stir in the watercress paste, add the chicken and cashew nuts, pour over the lemon juice and olive oil and season well with salt and pepper to taste. Toss thoroughly until well mixed and then serve.