Ingredients (serves four)
For the preserved lemon dressing
½ lemon, preserved
150ml olive oil
For the herb quinoa
Bunch of spring onions, chopped
Juice of 2 limes
4tbs olive oil
Pine nuts, toasted
For the chicken 4 x 175g roasted chicken breasts, skin on and with wing bone attached
Baby spinach leaves
Combine the lemon and turmeric in a blender, adding the oil slowly.
Boil the quinoa for five minutes. Strain, allow to cool and squeeze out the excess water. Add the spring onions, herbs, lime juice, olive oil and pine nuts. Season.
To serve, put chicken slices on top of the quinoa, drizzle with the lemon dressing and finish with spinach leaves.