Blackened Cajun Quinoa Salad

Ingredients

• 400g Moypark mini fillets
• 2 tablespoons Cajun spice
• 1 tablespoon oil
• 1 jalapeno chilli
• 100g baby spinach
• 4 spring onions (trimmed and chopped)
• 1 small bunch of fresh coriander
• 1 small bunch of fresh mint
• 2 tablespoons olive oil
• 300g quinoa (I used a cooked pouch)
• 1 red pepper (cut into strips
• 1 large ripe mango (peel and cut into chunks)
• 1 ripe avocado (peel, destone and cut into small chunks))
• 50g feta (crumbled)
• 1 lime (juice)
• Small handful of fresh coriander (roughly chopped)

Method

1. Coat the chicken mini fillets in the Cajun spice.
2. Preheat oven to 190oc.
3. In a frying pan, add some oil and place the Cajun spiced mini fillets to the pan and cook the chicken on each side to it has blackened slightly. Then place on a baking tray and cook in oven for a further 15 minutes until the chicken is cooked. Remove form oven and set aside.
4. Put chilli, spinach, spring onions, coriander, mint and olive oil into a blender and blitz until a smooth consistency. Set aside.
5. Place quinoa onto a large serving plate, add chicken, herb dressing, red peppers, mango and avocado. Then scatter with crumbled feta, juice from the lime and a sprinkle of fresh coriander.