Serves 4

2 chicken breasts

1 pack of rocket

½ head of red cabbage, shaved

1 cup quinoa, cooked

1 can black beans, drained

1 sweet potato

2 corn on the cob

6 radishes, thinly sliced

2 avocados, chopped

1 bunch coriander, leaves picked

1 small handful pumpkin seeds

2 tbsp olive oil

½ a lemon

Salt and pepper, to taste

1) Preheat oven to 180ºC. 2) Wash and dry the sweet potato, prick the skin with a fork and place in the oven for 40 to 50 minutes or until soft in the middle. 3) Meanwhile, cook the corn and the chicken breast on the BBQ or under a hot grill. This should take around 30 minutes. 4) Once the sweet potato, corn and chicken have cooled enough to handle, chop each roughly and place in a large bowl. Add the rocket, shaved cabbage, cooked quinoa, black beans, sliced radish and chopped avocado, and toss everything together. 5) Chop the coriander leaves, mix through the salad
and season with salt and pepper. 6) Dress the salad with a good splash of olive oil and a squeeze of lemon, top with the seeds and serve.