Roasted Chicken, “No Nuts” Satay Sauce, Roasted Broccoli & Quinoa Salad

Serves 4

For the chicken breast:

  • 4 chicken breast
  • Olive oil
  • 125g butter
  • Thyme
  • 4 cloves garlic.

Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 75 deg cel. Cut breast in half.

For the “no nuts” satay:

  • 75g pumpkin seeds
  • 75g sunflower seeds
  • 2 tbsp tamari
  • Juice of ½ a lime
  • 1tsp brown sugar
  • 2 tbsp tahini paste
  • 10g grated ginger
  • 1 clove garlic
  • Finely grated
  • 200ml coconut milk
  • Pinch of chilli flakes

Toast the seeds and then place in a blender, along with the sugar, and blend until smooth. Then, apart from the lime juice, add the remaining ingredient to the blender. Mix until smooth and emulsified, and then add the lime juice. Blend again, and check the seasoning.

For the roasted broccoli:

  • 4 large florets of broccoli
  • Olive oil
  • Salt and pepper

Blanch or steam the broccoli for 2 minutes, drain on kitchen paper. Heat a medium frying pan over a high heat, and add a drizzle of olive oil. Add the broccoli to the pan, and roast until it’s a deep golden brown on one side.

For the quinoa salad:

  • 200g quinoa
  • ¾ tbsp green curry paste
  • Rice flour
  • Vegetable oil
  • Salt

Bring a large pan of salted water to the boil, add the quinoa, and cook for 12-15 mins (or until tender). Drain thoroughly, and spread on a tray to cool and dry (ideally over night). Add the curry paste to the quinoa, and using your hands, rub the paste into the quinoa (ensuring its distributed evenly). Add a 2 tbsp rice flour, and continue to mix by hand to separate all the grains. Add more rice flour if necessary, until the quinoa feels dry. Heat a heavy based deep frying pan over a high heat, add a generous amount of oil (ensuring the base is covered). When the oil is very hot, in batches add the quinoa and cook until crispy, and then drain on kitchen paper.

For the pickle salad:

  • 200ml water
  • 75 rice vinegar
  • 4 tbsp caster sugar
  • ½ tsp coriander seeds
  • 50g carrot- julienne
  • 50g mooli- julienne
  • 50g red onion- finely sliced
  • 50g cucumber- julienne
  • 1 red chilli- finely sliced
  • Picked coriander

Place the water, sugar, vinegar, sugar, and coriander seeds in a small pan and bring to the boil. Simmer for 2 minutes or until the sugar is fully dissolved, and chill. Add the vegetables to the pickle. Drain the pickled vegetables and place on top of the quinoa salad, along with some coriander.