Chicken & Roast Cauliflower Salad
with Indian Coconut Dressing
We've stepped up every element of this sublime salad, from roasted cauliflower, potato and carrot with the pop of brown mustard seeds to tangy pickled onion and a lip-smackingly good coconut dressing with mild Indian spices.
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Ingredients
2 unit
potatoes
1 portion
cauliflower
2 unit
carrot
1 clove
garlic
½ unit
red onion
1 packet
chicken breast
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
½ sachet
mild North Indian spice blend
(Contains Milk;)
1 box
coconut milk
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Cut the carrot (unpeeled) into 1cm half-moons. Finely chop the garlic (or use a garlic press). Thinly slice the red onion (see ingredients list). Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
Place the potato, cauliflower and carrot on an oven tray lined with baking paper. Add the brown mustard seeds, a drizzle of olive oil and a good pinch of salt and pepper. Toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes.
While the veggies are roasting, combine the vinegar and a good pinch of sugar and salt in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, stir, then set aside until serving.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and mild North Indian spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk and a pinch of salt and pepper and stir to combine. Cook until slightly thickened, 2-3 minutes. Stir through any chicken resting juices. While the sauce is cooking, roughly chop the roasted almonds.
Thickly slice the chicken. Drain the pickled onion. In a large bowl, combine the roasted veggies and baby spinach leaves. Divide the roast veggie salad between plates. Top with the chicken and drizzle over the Indian coconut dressing. Sprinkle with the pickled onion and roasted almonds.