Sumac Chicken with Jammy Onion Quinoa and Cucumber Yoghurt Salad

Rinse the quinoa

Rinse the quinoa in a fine sieve under cold water until the water runs clear. Slice the onion, prepare the chicken escalopes, dice the cucumber and tomatoes, and finely chop the mint.

Season the chicken

Mix the sumac, cumin, a pinch of salt and black pepper. Rub this mixture all over the chicken escalopes.

Make the salad base

In a bowl, combine the yoghurt, cucumber, tomatoes, mint, half the lemon juice and a pinch of salt. Keep the rocket separate so it stays crisp.

Cook the quinoa

Put the quinoa and water in a small saucepan with a pinch of salt. Bring to the boil, cover, reduce to a low heat and cook until the water is absorbed and the quinoa is tender.

Timer available in cooking mode · 15 min

Soften the onions

Meanwhile, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the sliced onion and a pinch of salt. Cook, stirring often, until very soft, golden and lightly sticky. Transfer half the onions to a plate for serving.

Timer available in cooking mode · 12 min

Fold the quinoa

Fluff the cooked quinoa with a fork. Stir in the remaining onions, the rest of the lemon juice and a pinch of black pepper. Cover to keep warm.

Sear the chicken

Wipe out the frying pan, then heat the remaining oil over a medium-high heat. Cook the chicken escalopes until browned and cooked through, turning once. Rest briefly on a warm plate.

Timer available in cooking mode · 10 min

Dress and serve

Fold the rocket through the cucumber yoghurt salad. Divide the onion quinoa between two bowls, top with the chicken and reserved jammy onions, then pile the salad alongside. Spoon over any remaining yoghurt dressing.