We've stepped up every element of this sublime salad, from roasted veggies with a pop of brown mustard seeds to tangy pickled onion and a lip-smackingly good coconut dressing, infused with mild Indian spices.
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Mumbai spice blend
mild North Indian spice blend
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
mixed salad leaves
vinegar (rice wine or white wine)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Cut the carrot into 1cm half-moons. Finely chop the garlic. Thinly slice the red onion (see ingredients). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
Place the potato, cauliflower, carrot, Mumbai spice blend and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, combine the vinegar and a good pinch of sugar and salt in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to combine and set aside until serving.
When the veggies have 10 minutes cook time remaining, combine 1/2 the Mild North Indian spice blend and a drizzle of olive oil in a medium bowl. Add the chicken, then season with pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and remaining mild North Indian spice blend until fragrant,1 minute. Add the coconut milk, then season with 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.
Add the mixed salad leaves to the roasted veggies and toss to combine. Slice the seared chicken. Drain the pickled onion. Divide the roasted veggies between plates. Top with the chicken and drizzle over the Indian coconut dressing. Serve with the pickled onion and garnish with the almonds.