Low-FODMAP zingy chicken chilli with carrot, coriander and lime salad

1 To make salad, place carrots in a bowl. Add remaining ingredients and mix well. Set aside.

2 In a saucepan heat oil and gently cook chilli, spring onion greens and courgettes. When vegetables are tender add dried spices and cook for 1 minute. Add beans.

3 While vegetables are cooking rinse quinoa in a sieve then place in a small saucepan with stock. Bring to the boil and simmer gently, stirring from time to time, until all liquid has been absorbed and quinoa is fluffy.

4 Add cooked quinoa and coriander to spiced vegetable mixture and mix well. Gently fold through chicken, cover and heat gently until chicken is heated through.

5 Squeeze in lime juice and divide chilli in 6 portions to serve on top of each tortilla. Scatter some tomatoes on top. Add salad to tortilla filling or serve on the side.