Indian-Spiced Cauliflower, Chicken & Cucumber Salad

Name: Indian-Spiced Cauliflower, Chicken & Cucumber Salad with Rice, Tamarind Chutney & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Tamarind Chutney; 330 g Chicken Thigh; 1 packet Basmati Rice; 1 packet Roasted Almonds; 1 Cauliflower; 1 packet Mixed Salad Leaves; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Cucumber; 1 packet Mint; 1 Tomato; 1.25 cup water; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Rice, Tamarind Chutney & Mint Yoghurt

Get up to $200 off!

You can't really go wrong with a rice bowl, especially when it has a hero ingredient like Mumbai-spiced cauliflower and chicken. If your taste buds aren't already tingling (We're sure they are), top it all off with a cucumber salad to add some freshness, chopped almonds for crunch and mint yoghurt for some sauciness!

Allergens:

Soy

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tamarind Chutney

330 g

Chicken Thigh

1 packet

Basmati Rice

1 packet

Roasted Almonds

Cauliflower

1 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

1 sachet

Mumbai Spice Blend

Cucumber

1 packet

Mint

Tomato

Not included in your delivery

1.25 cup

water

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutritional Values

Calories749 kcal

Energy (kJ)3140 kJ

Fat24.8 g

of which saturates5.4 g

Carbohydrate83.2 g

of which sugars21 g

Dietary Fibre14.3 g

Protein46.3 g

Sodium868 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around the edges, 20-25 minutes.
• When cauliflower has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, to a medium saucepan, add the
water and bring to the boil over high heat.
• Add basmati rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so
don’t peek!

• While the rice is cooking, slice cucumber into
thin rounds.
• Pick and thinly slice mint leaves.
• Cut tomato into thin wedges.
• Roughly chop roasted almonds.

• In a small bowl, combine Greek-style yoghurt
and mint. Season to taste with salt and pepper
and set aside.

• In a large bowl, combine mixed salad leaves,
cucumber, tomato and a drizzle of white wine
vinegar and olive oil. Season to taste.

• Slice chicken.
• Divide Indian spiced cauliflower, chicken, rice and cucumber salad between bowls. Top with mint yoghurt and drizzle over tamarind chutney. Sprinkle over roasted almonds to serve. Enjoy!