Buffalo Chicken Quinoa Salad

Chop three-quarters of your chives and mix into the soured cream. Season to taste. Slice the courgettes into diagonal slices. Set aside.

Rinse the quinoa then cook according to packet instructions then drain, tip into a bowl.

Meanwhile, season the chicken with salt and pepper.

Get your largest non-stick pan with a lid over a medium high heat. Drizzle in a good splash of olive oil. Add the chicken thighs and brown for 2-3 mins on each side until golden. Pour 100ml of water into the pan, put a lid on the pan and simmer the chicken for 6-8 minutes until cooked through.

Meanwhile, pour a drizzle of olive oil into a second large frying pan, fry the courgettes in batches for 2 minutes on each side until golden and charred.

Come back to the chicken, add 2 tbsp of hot sauce to the pan, shred the chicken with 2 forks then transfer to a bowl.

Finely slice the garlic cloves, put a frying pan back over a medium heat, add a good splash of olive oil and the garlic. Cook for a minute or so, stirring until the garlic is lightly golden. Take the pan off the heat and stir through the remaining hot sauce and vinegar.

Roughly chop herbs of your choice and stir through the quinoa.

Build up your quinoa bowls, with piles of chicken, courgette then spoon over the dressing and the sour cream and chive. Top with more chives and toasted seeds of your choice, to serve.