It’s been frantic lately.  When isn’t it frantic?  But I seem to have been busy being busy and I’d like it to stop, I’d like to take a breath, I’d like the world to stop, just for a day and then re-start. That would be all it would take.  This recipe fits my life at the moment.  It’s quick, it’s easy, it’s healthy and I can remember it when I hit the shops with zero energy and no more inspiration.

The great thing about this recipe is it’s amazing balance.  It contains good quality protein, healthy fats and fibre.  It’s filling but won’t leave you feeling bloated and uncomfortable.  Moreover, it would be perfect for a girls lunch but be equally at home at a lads dinner.  It’s adapted from a recipe by Dale Pinnock who cooks great healthy and hearty food.

Pre heat the oven to 180C.

Cook the quinoa.  To do this put the quinoa in a pan and add twice its volume in water.  Bring to the boil and once it’s boiling turn down to a gentle heat and cover.  Keep checking and when the grains have ‘cracked’ – you’ll know, they kind of split open – turn the heat off and leave it to absorb any leftover liquid.  Once it’s cooked and cooled slightly put in a bowl.  Add the pomegranate seeds, drained and rinsed chickpeas and the parsley which you’ve finely chopped. Give it a good stir to combine and add a little extra virgin olive oil.

Next put the salmon and chicken in two oven proof dishes.  Combine the cajun seasoning in a little olive oil in a small dish – like a ramekin and coat the salmon/chicken with the mixture.  Put in the oven to cook – the salmon should take about 15 minutes depending on how thick your fillets are, and the chicken about 25 minutes.  Once they are done take them out – they don’t need to be hot to serve, warm or room temperature is fine.

Mix together the cucumber, mint and yoghurt.  Now divide the quinoa salad onto four plates, place the salmon and chicken on top and serve with a little of the tzatziki, putting the rest in a bowl for people to help themselves.

Ta da!  Easy!