HF Seared Chicked & Warm Roast Cauliflower Salad

Ingredients

  • 6 potatoes
  • 400g cauliflower (about 1/4)
  • 4 carrots
  • 2 cloves garlic
  • 640g chicken breast (about 4)
  • 10g brown mustard seeds
  • 1 red onion
  • 1/2 cup white wine or rice wine vinegar
  • 11g mild North Indian spice blend
  • 400ml coconut milk
  • 60g roasted almonds, roughly chopped
  • 60g baby spinach leaves
  • olive oil
  • salt & pepper

Method

  1. Preheat oven to 240C or 220C fan-forced
  2. Cut unpeeled potato into 2cm chunks, carrot into 1cm half-moons, and cauliflower into small florets
  3. Place onto an oven tray lined with baking paper
  4. Top with brown mustard seeds, a drizzle of olive oil, and a good pinch of salt & pepper; toss to coat
  5. Spread in a single layer on the oven tray and bake for 25-30 mins
  6. Thinly slice the red onion.
  7. Combine vinegar and a good pinch of salt & pepper.
  8. Scrunch the onion in your hands, then add to the vinegar mixture
  9. Add enough water to cover the onion, stir, then set aside; toss occasionally to keep onion submerged
  10. Use a knife to slice horizontally through each chicken breast to make two thin steakds
  11. Heat a drizzle of olive oil in a large frying pan over medium-high heat
  12. Cook chicken steaks for 3-5 mins on each side, until cooked through; transfer to a plate to rest
  13. Return frying pan to heat, add finely chopped or crushed garlic and the spice mix; cook for a minute
  14. Add the coconut milk and a pinch of salt & pepper; stir, then cook 2-3 mins until slightly thickened
  15. Drain chicken juices into pan and stir through
  16. Slice chicken thickly; drain pickled onion
  17. Combine roasted veges and spinach leaves; divide between plates
  18. Top with chicken slices, drizzle coconut dressing over, and garnish with pickled onions and almonds