Chicken and Tomato Supergrain Salad

Steps

1. Bring a medium pot of salted water to the boil. Bring a full kettle of water to the boil. Preheat BBQ hot plate or grill to medium-high heat (if using). Prepare ingredients.
2. Cook peas in pot of boiling water for about 3 minutes, until tender, then drain. Reserve pot. Place peas in a bowl with all remaining chermoula pea ingredients. Crush with a fork or masher and season to taste. Fill reserved pot with boiling water, add a pinch of salt and bring to the boil.
3. Rinse super grains, then cook in pot of boiling water for about 13 minutes. Cut green beans in half widthways. After 13 minutes, add green beans to pot with super grains and continue to cook for 1-2 minutes, until tender. Drain, rinse under cold water, then drain.
4. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
5. Heat a medium, dry fry-pan on medium-high heat. Toast almonds for about 1 minute then remove from pan and set aside. Return pan to heat with oil. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest before slicing. Add to a bowl, along with lemon zest and juice, and herbs.
6. Cut tomatoes in quarters and very thinly slice onion. Add to a bowl along with all remaining super grain salad ingredients. Toss to combine and season.
7. TO SERVE divide super grain salad between plates and top with chicken. Sprinkle over almonds and dollop over chermoula peas.