Chicken, Peach and Quinoa Salad with Cashew Nuts

serves 2


  • 250g (9oz) cooked quinoa (125g-4½oz uncooked)
  • 1 handful shredded cooked chicken
  • 1 large, ripe but not soft peach
  • 2 handfuls cooked and sliced green beans or asparagus
  • 12 black olives, sliced
  • 1/2 small red onion, finely diced
  • 5 tbsps salad dressing
  • 1 handful salted cashews or peanuts
  • salt and pepper

When peaches are not in season substitute some diced mango in this recipe. Similarly you could use cubes of feta, halloumi or tofu instead of the chicken, and rice instead of quinoa. I like to use my pomegranate molasses salad dressing which you will find in the latest recipe section.

1 Place all the ingredients in a bowl or pan and toss gently to coat with the dressing. season if needed with salt and pepper.

2 Pile into two serving bowls and scatter with the toasted nuts.