Ingredients: 

 - 1 cup of Cabbage (mix of purple and white), thinly sliced
 - 1 cup cooked Quinoa
 - 1 cup cooked Brown Rice
 - ½ cup Coriander, chopped
 - ¼ cup Flat Leaf Parsley, chopped
 - ¼ cup Mint, chopped
 - 3 cups Mixed Lettuce
 - 1 cup Baby Kale Leaves
 - ½ medium Spanish (purple) Onion
 - 2 tablespoons Unsalted Roasted Peanuts, chopped
 - 200 g Chicken Breast
 - 1 teaspoon Turmeric Powder
 - 2 x inches Butternut Pumpkin, sliced thinly (5mm)
 - 4 teaspoons Organic Coconut Oil (for cooking)

 Dressing:
 - 4 tablespoons Extra Virgin Olive Oil
 - 1 tablespoon Balsamic Vinegar
 - 1 teaspoon Sesame Oil
 - 1 tablespoon Coconut Aminos
 - 2 x Kaffir Lime Leaves, finely chopped 

Method:

- Prepare the brown rice and quinoa according to packet
and set aside to cool slightly.

 - While they are cooking, slice the chicken breast in halves horizontally.

 - Heat half the coconut oil in a pan and place the chicken in the pan. While it is cooking, lightly dust the top side of the chicken with the turmeric powder.

 - Cook for approx. 3–4 minutes on one side, then flip and do the same with the other side. (Note: to test if chicken is cooked through, make a small cut through the thickest part of the breast. If there is any pink, continue cooking until completely white.)

 - Once cooked, set aside to cool slightly then slice into 1cm pieces.
 - Using the same pan, place the other half of the coconut oil in and add the pumpkin.

 - Cook on one side for approx. 2–3 minutes and turn over and do the same on the other side. Make sure it doesn’t go too soft. Set aside.

 - Place all ingredients (except for the dressing ingredients and chopped peanuts) into a bowl and mix through (we used our hands as it was easier).

 - Combine all dressing ingredients in a separate bowl and whisk until combined. Pour the dressing over the salad and give it one last toss.

 - Sprinkle the chopped peanuts over the top and serve