Chermoula Chicken with Cauliflower Tabbouleh

Steps

1. BBQ grill or hotplate (if using).
2. Mix chermoula spice mix, olive oil and hot water together in a medium bowl. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Add chicken to bowl and toss to coat.
3. Finely dice onion, grate cauliflower and set both aside. Heat a drizzle of oil in a large fry-pan and cook onion for 2–3 minutes, until soft. Add cauliflower and salt and stir-fry a further 5 minutes, until just soft. Transfer to a large bowl and cover with cling film to keep warm. Set aside.
4. Wipe out same pan used to cook cauliflower and return to medium heat with a drizzle of olive oil. Cook chicken for about 3 minutes each side, until just cooked through. Remove from pan, cover and rest for 5 minutes. Slice thickly against the grain.
5. While chicken is cooking, cut cherry tomatoes in half and roughly chop spinach. Add to bowl with cauliflower along with all remaining cauliflower tabbouleh ingredients. Season with salt and pepper and mix to combine.
6. In a small bowl mix together yoghurt and orange juice.
7. Divide cauliflower tabbouleh between plates, top with chermoula chicken and orange yoghurt drizzle and sprinkle over puffed amaranth.