Roasted Pepper Mozzarella Salad

3 large roasted red peppers, cut into strips
1 pound fresh mozzarella ball, cut into discs
1/2 small white onion, cut into strips
4 cups baby spinach
Extra virgin olive oil
Balsamic vinaigrette
Sea salt and black pepper

Toss spinach in 1 tablespoon of oil and balsamic to combine. Season with sea salt and black pepper. Arrange the rest of the salad ingredients over the top. Just before serving drizzle oil and balsamic vinegar over the top of the salad. Season with sea salt and black pepper.

Chicken Quinoa Curry Masala

5 large chicken legs

1 cup quinoa

2 cups vegetable broth

1 large onion, chopped

1 large sweet potato

2 cups baby spinach

3 tablespoons curry masala blend

extra virgin olive oil

sea salt and black pepper

Remove skin off chicken and cut into three equal pieces. 

Combine 1 tablespoon of curry masala blend with 2 tablespoons of extra virgin olive oil. Season with sea salt and black pepper. Add chicken pieces, making sure to fully coat the chicken. Leave to rest.

Add vegetable broth and two tablespoons curry masala blend to a large deep sided skillet and cook Quinoa according to the directions on the packaging.

In a large skillet on medium high heat, cover the bottom with extra virgin olive oil (about two tablespoons).  Add onions when hot and saute until soft. Add chicken and sweet potatoes, then lower heat to medium. Season with sea salt and black pepper and continue sauteing until chicken and sweet potatoes are cooked (about 30 minutes). Add spinach and quinoa to the pan and stir to combine. Drizzle extra virgin olive oil over the top and remove from heat.

Serve hot.