Ingredients

1. 70g (1⁄3 cup) red quinoa, rinsed
2. 2 tbsp chopped fresh tarragon leaves
3. 125ml (1⁄2 cup) olive oil
4. 21⁄2 tbsp Dijon mustard
5. 700g sweet potato, unpeeled, halved lengthways
6. 2 red onions, cut into thick wedges
7. 2 chicken breast fillets
8. 2 tbsp fresh lemon juice
9. 60g baby rocket
10. 1 red apple, thinly sliced (see notes)
11. 60g (1⁄3 cup) roasted almonds, chopped
12. 2 tbsp pomegranate arils

Description

Step 1

Cook the quinoa in a small saucepan of salted boiling water for 10 minutes or until tender. Drain. Meanwhile, preheat oven to 220C/200C fan forced. Combine the tarragon, 60ml (1 ⁄4 cup) oil and 2 tbsp mustard in a jug. Place the sweet potato on a large baking tray. Spoon over half of the tarragon mixture and season. Roast for 15 minutes then add the onion to tray. Roast, turning once halfway through cooking, for a further 20 minutes or until golden and tender.

• Step 2

  Place the chicken and remaining tarragon mixture in a bowl. Toss to coat. Heat 1 tbsp remaining oil in an ovenproof non-stick frying pan over high heat. Cook the chicken for 2-3 minutes each side or until golden. Place the pan in oven with the tray and roast for 15 minutes or until the chicken is cooked through and the vegetables are golden.

• Step 3

  Whisk together the lemon juice, remaining oil and mustard in a jug. Season. Arrange the rocket and apple on a serving platter. Thickly slice the chicken and add to platter. Top with the quinoa and roast vegetables. Drizzle over the dressing and sprinkle with almonds and pomegranate arils to serve.