Curried Chicken, Cauliflower & Chickpea Salad with Mango Yoghurt

Curried Chicken, Cauliflower & Chickpea Salad with Mango Yoghurt

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 26, 2020.
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Ingredients

CAULIFLOWER SALAD

  • 1/2 cauliflower, chopped into florets
  • 1 can chickpeas, drained & rinsed
  • 1 pack cashews
  • 1 pack cauliflower spices
  • 2 cloves garlic, minced
  • 1/2 pack baby spinach
  • 2 spring onions, thinly sliced
  • Juice of 1/2 lemon

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • Zest of 1 lemon

TO SERVE

  • 1/2 telegraph cucumber, finely diced
  • 1/2 bunch mint, leaves picked
  • 1 pack mango yoghurt
  • Remaining lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Preheat BBQ to mediumhigh (if using).
  2. Prep & cook cauliflower salad. Toss cauliflower, chickpeas, cashews, cauliflower spices and garlic on a lined oven tray with 1 tsp salt and 1 tsp olive oil. Bake for 15-20 minutes, until cauliflower is golden and tender.
  3. Prep serving ingredients.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with lemon zest and season.
  5. Cook chicken. Heat 1 tsp of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Thinly slice chicken and toss through any resting juices. Alternatively, do this on the BBQ.
  6. Finish salad. Just before serving, toss roasted cauliflower mixture with spinach, spring onion and lemon juice. Season to taste.
  7. Serve cauliflower salad topped with chicken, cucumber, mango yoghurt and mint. Squeeze over lemon.

Nutritional Information

Energy 1560 kj
373 kcal
Protein 39.9g
Carbohydrate 27.0g
Fat 10.8g