- 4 free-range chicken fillets, scored
- 4 T soya sauce
- 2 T honey
- 1 t wholegrain mustard
- ½ t Dijon mustard
- 3 garlic cloves, crushed
- 1 t fresh ginger, finely grated
- For the samp-and-quinoa salad:
- 140 g samp, thoroughly rinsed
- 170 g red quinoa
- Salt, a pinch
- 1 T oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 green pepper, diced
- 6 rainbow carrots, cut into chunks
- 125 g baby mushrooms, cleaned
- 125 g edamame beans
- 6 spring onions, chopped
- Soya sauce, to taste
- Wild rocket or salad leaves of your choice, for serving
- 100 g mixed baby tomatoes, halved
- Microherbs, to garnish
Place the scored chicken fillets into a deep dish. Mix the soya sauce, honey, mustard, garlic and ginger and pour over the chicken. Marinate in the fridge for at least 15 minutes. Cook the chicken in a large, heavy-based, nonstick pan for 6–7 minutes on each side, or until cooked through. Set aside and cover.
To make the samp-and-wild quinoa salad, place the samp in a medium-sized saucepan and cover with 2 cups salted water. Bring to the boil and simmer for 30 minutes, or until cooked. Rinse and set aside.
Meanwhile, in another saucepan, cover the quinoa with 1 ½ cups salted water. Bring to the boil and simmer for 12–15 minutes, or until all the water is absorbed.
Switch off the stove and leave the lid on to steam the quinoa until cooked. The quinoa should be fluffy but still have a slight bite – take care not to overcook it.
In a large pan, sauté the onion and garlic in the oil for 4 minutes, or until soft. Add the green pepper, carrots, mushrooms and cook for 4 minutes. Add the edamame beans and spring onions and stir well.
Stir in the samp and quinoa. Lightly season with soya sauce and stir.
To serve, toss the rocket and tomatoes into the samp and quinoa to make a warm salad. Serve with the chicken on one big platter or individually. Garnish with microherbs.
Cook’s note: Chicken is a favourite dish of my mom’s. I think the honey, soya and mustard complement its natural flavour beautifully. And samp pairs very well with quinoa, especially when served with the chicken. This salad is great served either warm or cold. It’s also delicious topped with red pickled onions.