Curried Chicken, Cauliflower & Chickpea Salad
Ingredients
Cauliflower Salad
- ¼ head cauliflower cut into small florets
- ½ can chickpeas drained & rinsed
- 1 clove garlic minced
- 2 Tbsp cashew nuts
- 1 tsp mild curry powder
- ½ tsp turmeric
- ¼ tsp ground coriander
- ½ tsp oil
- 2 spring onions thinly sliced
- ½ red chilli thinly sliced
- 50 g baby spinach
- 2 tsp white vinegar
Chicken
- 275 g free range chicken breast cut into steaks
- ½ tsp oil
To Serve
- 1 Lebanese cucumber finely diced
- 1 handful mint leaves picked
- 50 g yoghurt
Instructions
- Preheat oven to 220°C (or 200°C fan bake).
- Cut cauliflower into small florets, drain and rinse chickpeas and mince garlic. Toss all together on a lined tray with cashews, curry powder, turmeric, ground coriander and oil. Season with salt and bake in the oven for 15-20 minutes, until cauliflower is golden and tender.
- Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season with salt.
- Heat oil in a large frypan on medium-high heat. Cook chicken for 3-5 minutes each side, or until cooked through. Rest, covered, before slicing thinly.
- Thinly slice spring onion and chilli. Once cauliflower is cooked, toss through spinach, spring onion, chilli and vinegar.
- Finely dice cucumber and pick mint leaves.
- Cauliflower salad topped with sliced chicken and cucumber. Drizzle over yoghurt and sprinkle over mint laves.
