Ingredients (serves 2)

150g cooked chicken, no skin
½ cup cooked quinoa
Handful salad mix
1 clove garlic, minced
2 cups kale de-stemmed
1 cup broccoli
2 teaspoons hemp seeds
Tahini Ginger Sauce
2 teaspoons tahini
¼ cup lime juice
2 teaspoons tamari sauce
1 teaspoon grated ginger
2 teaspoons turmeric
1 teaspoon maple syrup
2/3 cup water

Method

1. In a non-stick frying pan sauté garlic, kale and broccoli for 3 minutes.
2. Meanwhile, blitz the sauce ingredients in a blender or food processor.
3. In a large bowl, toss all vegetables quinoa and chicken. Add sauce and toss again until coated.
4. Sprinkle with raw hemp seeds before serving.

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