Lunch Box: Herby Chicken, Pepper & Quinoa Salad

Thinly slice the roasted peppers. Peel and finely slice the onion, then rinse it under cold water in a sieve until crisp. Pick the mint leaves. Toss the sliced onion, peppers, and mint together in a bowl with the balsamic vinegar and olive oil. Season well with salt and black pepper.

Rinse the quinoa under cold water until it runs clear. Tip into a saucepan with water and a good pinch of salt. Bring to a boil, cover, reduce the heat to low and cook for 15–20 mins, or until all the water is absorbed. Remove from the heat and let it steam with the lid on for 5 mins. Fluff with a fork.

Make the Zhoug dressing. Lightly crack the cardamom pods open using the back of your knife. Add the coriander seeds, cumin seeds and crushed cardamom pods into a small frying pan. Place on medium heat and toast until fragrant, 2-3 mins.

Remove the cardamom seeds and discard the pod.

Add the spices into a food processor or blender and blitz until they have broken down slightly (don’t let them become a fine powder). Trim the chillies and add them to the spices with the garlic clove, herbs (stems and all). Blend until broken down, then gradually add the olive oil, until emulsified. Taste and season with salt and pepper.

Place the chicken thighs in a bowl. Finely grate over the garlic, add the Dijon mustard and lemon juice, and season with salt and loads of black pepper. Mix well to coat. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the chicken for 10–15 mins, turning occasionally, until golden brown and cooked through. Rest for 5 mins, then slice.

Divide the quinoa between your containers. Top with sliced chicken and spoon over the pepper and mint salad. Serve with a pot of Zhoug dressing on the side.