Autumn Chicken & Plum Salad

Plums are so beautiful at this time of year, and are rich in a nutrient called polyphenols - which are key for a happy and healthy digestive environment. This salad is the perfect balance of warming and light for a long Autumn lunch.

INGREDIENTS

6 plums, halved, stones removed
2 free-range chicken breast fillets
6 tbs extra-virgin olive oil
1/2 cup quinoa
100 g rocket
1/2 cup mint, coarsely chopped
50 g pistachios, coarsely chopped
70 g soft goats feta
2 tbs red wine vinegar

METHOD

Preheat oven to 200C fan forced. Place plums cut-side up on a lined oven tray, drizzle with olive oil, and roast until tender (20 minutes), then set aside. At the same time, rub 2 chicken breasts in olive oil and place on a lined baking tray. Season to taste with salt & pepper, and bake until tender (approximately 18-20 minutes depending on the size of the chicken breast). Remove from the oven and let sit for 15 minutes, before shredding.

While the plums and chicken are baking, rinse the quinoa and add it to a saucepan with 1 cup of water. Bring to the boil, and then simmer covered for 15 minutes. Remove from heat and let it sit covered for a further 15 minutes before fluffing with a fork.

Arrange the quinoa, rocket, plums & roasting juices, shredded chicken, mint, pistachios, goat's feta, red wine vinegar and remaining olive oil on a large plate to serve. Season with salt & pepper to taste. Enjoy! x