Chicken & Roast Cauliflower Salad

Place the potato, cauliflower and carrot on 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 out in a single layer and roast until tender, 25-30 minutes.

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. Add enough water to cover the onion, stir, then set aside until serving.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken 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.