Red quinoa and poached chicken salad with roasted hazelnut, peas, watercress and lemon oil dressing

Red quinoa and poached chicken salad with roasted hazelnut, pea, watercress and lemon oil dressing

Ingredients (serves 4)

• 300g cooked red quinoa (150g uncooked)
• 300g roughly shredded poached chicken breasts
• 150g watercress
• 200g shelled fresh or frozen peas
• 100g chopped roasted hazelnuts (reserve a tablespoon for decoration)
• 30g unsalted butter
• juice and zest of 1 organic lemon
• extra virgin olive oil
• salt
• nutmeg
• pepper

Instructions:

• Melt the butter in a pan and quickly cook the peas for a minute or so.
• Mix the peas with the red quinoa and chopped hazelnuts.
• Pour a couple of tablespoon of olive oil and half the lemon juice with the salad and add salt, pepper and nutmeg to taste.
• Divide into 4 dishes ready for serving.
• Arrange watercress and shredded chicken breast on top of the quinoa salad.
• Mix the remaining lemon juice with 3 tablespoons of olive oil, salt and pepper. Pour into a little jug for your guests to use.
• Scatter lemon zest and the extra chopped hazelnuts on the salad
• Serve with the lemon dressing on the side.