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Curried Chicken, Cauliflower & Chickpea Salad

Servings 2
Total Time 28 minutes

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.
Calories: 388kcal