Wild Child Kitchen

If you have an child with an allergy - you are always on the look out for delicious recipes  - the wonderful people at Wild Child Kitchen - who make delicious food that they deliver to your door for your kids ( and you - why the heck not? Its seriously nice) have put together some recipes that won’t make you feel like you are depriving your kids of anything…. Really lovely and Dairy Free, Gluten Free, Wheat Free, Nut Free, Soy Free, Egg Free. Thank you wildchildkitchen.co.uk

Wild Child Pesto Chicken with Quinoa Tabouleh
 
Tabouleh is a Levantine dish originating from countries like Syria and Lebanon, traditionally made with Bulgar wheat. At Wild Child Kitchen we are allergy friendly wherever possible, and always cook without dairy, gluten and nuts.  Here we have used nutty Quinoa to replace the Bulgar wheat. Our pesto is dairy free - using pumpkin seeds instead to create a creamy texture that replaces the cheese found in normal pestos.  When we cook it is always with little foodies in mind, so we have added favourites like cucumber and sweet red peppers to ensure this dish is a mix of recognisable foods with more adventurous flavours from herbs and spices. A firm fave in Wild Child's Battersea Kitchen!
Dairy Free, Gluten Free, Wheat Free, Nut Free, Soy Free, Egg Free
Serves a family of 4 
Ingredients 
Wild Child Pesto:

40ml Olive Oil 
30g pumpkin seeds
20g Parsley or Basil 
20g Sun dried tomatoes 
20g spinach
1 small clove of garlic 

Zest and juice of 1 small lemon 
400g Chicken Breast 
250g Quinoa 
100g Tomato
100g Red pepper
100g Cucumber
50g Red Onion
5g Fresh Mint 
5g Fresh Parsley (or basil) 
To dress: 

40ml Olive Oil 
Juice and zest of 1/2 lemon
1 tsp Sumac (or sweet paprika)*

Twist of black pepper
*Sumac is part of the same family as cashews (Anacardiaceae) and there have been some cases of those with cashew allergies suffering allergy to sumac too. Therefore, if this is a concern for your family, please opt for our alternative of sweet paprika instead. Other members of this family include pistachios, mangos and pink peppercorns. 
Method
1. For the pesto
Quickly wilt your spinach in some hot water. 
Take all ingredients for the pesto and blitz in a food processor. You might want to add a little extra lemon juice to taste. 
Leave to one side. 
2. Chicken 
Take your chicken breasts and poach them in boiling water.  This should take about 10 minutes depending on size.  
When cooked leave to cool a little and then, using a fork shred the chicken. 
3. Tabouleh
Place the quinoa in a pan of boiling water, leave to cook for 10 minutes, or until the white tail has popped out off the grain. 
Drain and leave to cool.
Take your veg and dice, or chop as you wish. Finely chop the herbs.
4. Bring it all together
Mix through the Pesto with your chicken.
Shake all the dressing ingredients together in a jar
Mix the veg and quinoa together in a bowl. Pour over your dressing and mix in. 
Serve and enjoy! We put out some olive oil and lemon juice for foodies to drizzle if they wish.
Adults and older children may want to add a pinch of sea salt, however, this is not advisable for younger children. Remember a toddler's daily salt intake should be no more than 2g, that is less than half a teaspoon!