Combine rind, tomato paste, paprika, chilli, garlic and 2 tablespoon lime juice in a glass or ceramic dish and add chicken and turn to coat and then clover and place in the fridge for at least 30 minutes to marinate.

Step 2

Meanwhile place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmer water, cover and steam for 2 minutes or until tender and then refresh under cold running water and drain and then place in a big bowl.

Step 3

Preheat a chargrill pan or barbecue flat plate over medium high heat and spray with oil.

Step 4

Drain chicken and grill for 2 to 3 minutes each side or until cooked through and thinly slice.

Step 5

Combine the oil, maple syrup and remaining lime juice in a bowl and add the chicken, mint and quinoa to the greens and the dressing and toss to combine and season to taste and sprinkle with sunflower seeds and serve.