- Use a microwave safe container, add peas and a dash of water, cook in the microwave until the peas are just tender (about 3 minutes).
- Meanwhile, add brown rice and 500mL of water to a small saucepan. Bring the water to a boil over medium heat. When the water begins to boil, turn the heat down to a simmer and cook for ~20 minutes or until cooked
- Drain remaining water from the rice once cooked
- Whilst the rice is cooking, prepare the other ingredients for the salad
Prepare the chicken and broccoli:
- Season the chicken breast with cumin, paprika, and pepper
- Heat a medium fry pan over a moderate heat, add a drizzle of EVOO and cook the chicken breast, turning occasionally. Approximately 10 minutes, until cooked through. Remove the chicken from the pan and slice thinly
- Prepare the broccoli by chopping it into large wedges, including the stalk, toss in 1 tsp EVOO
- Return the pan used for the chicken to a medium heat, and cook the broccoli until tender, roughly 3 mins on each side
Prepare other ingredients for the salad:
- Finely chop the herbs (dill and mint), almonds, and cranberries, and finely dice or slice the Spanish onion. Combine these ingredients in a large salad bowl
- Mince, or finely chop, the garlic
- When the chicken is cooked, chop into 2cm pieces and add to the salad bowl
- When the rice is cooked, drain and add this to the salad bowl
Dressing:
- In a small bowl, combine the tahini, lemon juice, honey, garlic, EVOO, apple cider vinegar, and add 100mL of cold water, use a whisk to combine well. Add pepper to season
Prepare the salad:
- In the large salad bowl, add the broccoli, peas and dressing. Toss to combine
- When serving, add a small piece of broccoli or two on top of the combined salad