In a bowl mix together the oil, mustard, garlic, thyme leaves and season with salt and pepper. Cut slits in the chicken flesh and rub into the marinade. Sit for 15 minutes before frying in a hot pan. Meanwhile, cook the quinoa seeds in the hot stock for 15 minute with the edamame beans. Blanch the kale leaves and place into a bowl with the cooked quinoa and beans. Add the olive oil and balsamic, season with salt and pepper and mix together well. Serve in a large bowl with the toasted pine nuts and sliced red apple on top. At the same time, drizzle the cherry tomatoes with oil, season with salt and pepper and roast in the oven for 10 minutes. To make the whipped feta just place into a food processor and blitz together with 2 tbsp. olive oil and salt and pepper to a cream. Spoon into a bowl and serve with the roasted tomatoes on top, drizzle with olive oil and decorate with basil leaves and the toasted baguette. Finally serve all 3 dishes together on 1 large platter.