Chermoula Chicken with Cauliflower & Beetroot Quinoa Salad

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil.
2. Prep & cook quinoa salad vegetables. Prep beetroot, carrot, onion and cauliflower. Toss vegetables on a lined oven tray with 1 tsp salt, chermoula spices and 1 tsp oil. Roast for 25-30 minutes, until golden and tender.
3. Cook quinoa. Cook quinoa in pot of boiling water for 15-20 minutes, until tender. Drain and return to pot. Cover to keep warm.
4. Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper and coat in first measure of chermoula paste. Heat 1 tsp of oil in a fry-pan on mediumhigh heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
5. Prep chermoula yoghurt. In a small bowl, combine all chermoula yoghurt ingredients with a pinch of salt.
6. Finish salad. In a bowl, toss cooked vegetables with cooked quinoa and vinegar. Season to taste with salt and pepper.
7. Serve quinoa salad topped with chicken and chermoula yoghurt.