14 Days of Health & Wellness Day Nine!
Get the recipe for Fresh Start’s Winter Chicken Caesar Salad and follow our cookalong with Fresh Start recipe developer Amber!
Winter Chicken Caesar with Cauliflower and Cheesy Parsnip Croutons
Ingredients
Parnsip Parmesan Croutons
- 1 parsnip, diced 1cm
- ½ tsp finely chopped rosemary
- 1 Tbsp finely grated Parmesan cheese
Cauliflower
- ½ cauliflower, chopped into small florets
- ¼ can chickpeas, drained and rinsed
- ½ bag spinach
- 1 Tbsp finely grated Parmesan cheese
Chicken & Egg
- 1 egg
- 300g chicken breasts, cut into steaks
- 1 tsp Italian mixed herbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
To Serve
- 2-3 Tbsp Caesar dressing – see below
Instructions
- Preheat oven to 230°C.
- Prep & cook parsnip. Toss parsnip on a lined oven tray with 1/4 tsp oil, rosemary and first measure of Parmesan. Season and roast (on upper oven rack) for about 20 minutes, until tender and golden.
- Prep & cook cauliflower. Toss cauliflower and chickpeas on a second lined oven tray with 1/4 tsp oil and 1/2 tsp salt. Bake (on lower oven rack) for about 20 minutes, until tender.
- Cook egg. Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and halve egg.
- Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken steaks and coat in spices.
- Cook chicken. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken in pan for 4-5 minutes each side, or until cooked through. Rest, covered before slicing thinly. Reserve any resting juices.
- Finish cauliflower. Toss cooked cauliflower and chickpeas with spinach, Parmesan and any resting juices. Season to taste.
- Serve cauliflower salad topped with parsnip croutons, chicken, half an egg and Caesar dressing.
Notes
Caesar Dressing
Note that in Fresh Start deliveries you will get a vegan cashew Caesar dressing, however this is a (less healthy) delicious substitute.
- mayonnaise ½ cup (or half Greek unsweetened yoghurt to lighten it up)
- lemon 1, juice
- Parmesan ¼ cup, finely grated
- garlic ¼ teaspoon, crushed
- milk 1-2 tablespoons
