A warm and hearty salad made with hummus slathered roasted chicken served on a bed of quinoa and vegetables, making it a light yet filling meal for the Ramadan season.

Recipe Card

Ingredients                                                                       Quantity
Chicken breast 200 gm
Hummus 6 tbsp
Quinoa 1/2 cup
Flavoured broth (chicken stock cube) 1 1/2 cup
Baby Spinach 40 gm
Asparagus 6
Cherry tomatoes 6
Dried cranberries 45 gm
Pine nuts(toasted) 30 gm
Broccoli florets (cut into quartered) 4
Seasoning As required
Olive oil 3 tbsp
Lemon juice 1 tbsp
Shallots (finely chopped) 1 tbsp
Dijon mustard 1/2 tsp
Warm water 1 tsp
Seasoning As required


Method of Preparation: 

  • Score chicken breast and season. Brush hummus on both sides of the chicken breast and refrigerate for up to 2 hours or more.
  • Bring the chicken breast out of the fridge 10 minutes prior to cooking.
  • Place the chicken breast on a non stick tray and put in your preheated oven 170 C and cook until the chicken breast is done for about 20 minutes.
  • Whisk all ingredients of the dressing together and place in the fridge until ready to use.
  • Bring broth to boil then blanch asparagus and broccoli together for 1 minute, place in a bowl with cherry tomatoes and baby spinach and keep warm and cover.
  • Bring the broth back to boil and add quinoa then simmer gently for about 20 minutes.
  • Add the quinoa, dried cranberries and the toasted pine nuts  into the bowl with the ingredients then add the dressing and cover for a further 2 minutes.
  • Slice chicken breast.
  • To serve, place warm quinoa salad in the middle of a plate and top with sliced chicken breast then drizzle the remaining dressing on top of salad.

NB:  Toast pine nuts on a dry sauté pan (no oil)