Chermoula Cauliflower, Chicken & Feta Salad
with Garlic Dip & Flaked Almonds- Almond
- Milk
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
- Cashew
- Pine nut
Jump into bold, zesty flavours with this veggie-filled salad! Roasted cauliflower gets a punchy makeover with aromatic spices, then mingles with crunchy fresh veggies, nutty almonds, creamy garlic yoghurt, and a refreshing burst of mint. It’s a vibrant, texture-packed salad that’s perfect for spicing up your salad game! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1
Cucumber
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
2
Radish
320 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Garlic Dip
(Contains: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame, May contain traces of allergens; )
1 packet
Cow's Milk Feta
(Contains: Milk, May contain traces of allergens, Cashew, Pine nut; )
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • When the cauliflower is done, add the honey and toss to coat.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. • Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine radish, cucumber, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• Divide salad between plates. • Top with chermoula cauliflower and chicken. • Drizzle over garlic dip. Garnish with toasted almonds and crumble over cow's milk feta. Serve with remaining lemon wedges. Enjoy!
