Chicken with Kumara Wedges and Cauliflower Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 3, 2017.

Alternatively, use BBQ grill to cook chicken. Cook for about 3 minutes each side or until cooked through.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Toss kumara wedges and with first measure of curried spice mix with a drizzle of oil on first prepared tray. Season and bake for about 25 minutes until golden and cooked through. Turn once during cooking.
Cut cauliflower into small florets and set aside. Dice cucumber 1cm and place in a large bowl along with spinach.
Combine eggplant dip and mayonnaise in a small bowl and set aside.
Pat chicken dry, toss with second measure of curried spice mix and season. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken for about 3 minutes each side (depending on thickness) or until cooked through. Set aside to rest. Leave pan on medium heat.
Add a drizzle of oil to pan and cook cauliflower for 2-3 minutes until tender. Season and add to bowl with salad. Add 2 tablespoons eggplant mayonnaise and toss to combine. Slice chicken thinly and toss back in any resting juices.
To serve, divide kumara wedges, cauliflower salad and curried chicken between plates. Top with a dollop of remaining eggplant dressing.