25g - Walnuts
70g - Quinoa
2 - Free range skinless chicken breasts
1 tbsp - Olive oil
2 - Small Pink Lady® apples, unpeeled, cored and sliced
1 - Salt and freshly ground pepper
200g - Strawberries
75g - Bag of watercress
1 tbsp - White balsamic vinegar
2 tbsp - Extra virgin olive oil
1 heaped tbsp - Pink peppercorns, lightly crushed in a pestle and mortar with a pinch of salt
Preheat the oven to 180°C / 160°C (fan). Lay the walnuts on a baking tray and lightly roast in the oven for 5 minutes. Remove and leave to cool.
Cook the quinoa according to the pack instructions. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.
Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out. Rub the chicken all over with a little olive oil and season with salt and pepper. Heat a griddle pan to hot and griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.
In a small bowl, whisk the dressing ingredients together. Gently turn the Pink Lady® apple slices over in a little of the dressing to prevent them going brown.
Wash the strawberries and remove the stalks. Slice thinly.
Slice the chicken breast.
With your hands, toss the watercress together with the quinoa and a tablespoon of the dressing, then arrange on a large flat serving plate, or divide between individual plates. Scatter over the apple slices, the strawberries, the walnuts and the slices of chicken. Drizzle over the remaining dressing and serve.