300 g quinoa

1 fresh red chilli , or yellow chilli

100 g baby spinach

4 spring onions

1 bunch of fresh coriander

1 bunch of fresh mint

1 large ripe mango

2 limes

2 tablespoons extra virgin olive oil

1 ripe avocado

50 g feta cheese

1 punnet cress

FOR THE CHICKEN

2 x 200 g skinless free-range chicken breasts

1 heaped teaspoon ground allspice

1 heaped teaspoon smoked paprika

olive oil

2 mixed-colour peppers

TO SERVE

4 tablespoons fat-free yoghurt

Method:

Put the quinoa into the pan and generously cover with boiling water and the lid. Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through

Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly. Peel and cut the mango into chunks (check out the video below for help on how to do this). Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad. Slice up the chicken, toss the slices in any juices and add to the salad. Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress. Serve with dollops of yoghurt.

Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad. Slice up the chicken, toss the slices in any juices and add to the salad. Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress. Serve with dollops of yoghurt.