Oven Baked Chicken

Tip: If you have a really fine sieve, rinse the quinoa under running water for at least 30 seconds. Boil a medium-sized pot of water with 1/4 tsp salt. Boil the quinoa for 15 mins then drain. Tip: Make sure the water stays on a rapid boil the whole time. Put back in the dry pan and cover with a tea towel.

Meanwhile, peel and finely dice the garlic. Peel and chop the red onion. Peel and finely grate the carrot. Remove the core from the pepper and chop it into ½cm cubes. Finely chop the coriander. Zest and juice the orange.

If the kale has any tough stems at the bottom, cut these off and discard them. Chop the leaves into bite-sized pieces. Boil a large pot of water and add ¼ tsp of salt. Add the kale and cook for 2 mins then drain and set aside.

Prepare the dressing: in a bowl, mix together the coriander, half the orange zest, 3 tbsp of orange juice, the tahini, soy sauce, rice vinegar, a grind of pepper and 1 tbsp of olive oil. Whisk the ingredients together until combined.

Place the quinoa into a large salad bowl and fluff it with a fork to separate the grains. Add the garlic, onion, carrot and pepper. Tip: We like our veggies full of flavour and crunch, but if you prefer them slightly warm just fry them for 2 mins in a pan with ½ tbsp of olive oil on medium-high heat, before adding to the quinoa. Add your drained kale to the mix, pour three quarters of the dressing over the salad and then toss the ingredients together to mix them.