Seared Chicken & Warm Roast Cauliflower Salad

Place the potato, cauliflower and carrot onto an oven tray lined with baking paper. Add the brown mustard seeds, a drizzle of olive oil and a good pinch of salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 25-30 minutes.

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, stir, then set aside until serving. TIP: Toss the onion occasionally so it stays submerged.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and mild North Indian spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk and a pinch of salt and pepper, and stir to combine. Cook until slightly thickened, 2-3 minutes. Stir through any chicken resting juices. While the sauce is cooking, roughly chop the roasted almonds.