Mexican Charred Cauliflower, Chicken & Quke Salad
with Creamy Chipotle Dressing & Fresh Chilli- Soy
- Eggs
Ingredients
1
Cauliflower
1
Red Onion
1
Mexican Fiesta Spice Blend
3
Baby Cucumber
1
Long Chilli
1
Mild Chipotle Sauce
(Contains: Soy;)
1
Garlic Aioli
(Contains: Eggs;)
1
Mixed Salad Leaves
1
Chicken Thigh
1
Tomato
Not included in your delivery
1
olive oil
honey
white wine vinegar
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Slice red onion into thick wedges. • Place cauliflower and onion on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using). • In a small bowl, combine mild chipotle sauce and garlic aioli. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, transfer chicken thigh to a second lined oven tray. Season generously with salt and pepper and drizzle with olive oil. Bake until cooked through, 14-16 minutes. • While chicken is baking, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using). • In a small bowl, combine mild chipotle sauce and garlic aioli.
TIP: Chicken is cooked through when its no longer pink inside.
• In a large bowl, combine tomato, Quke, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Quke salad between bowls. Top with Mexican charred cauliflower. • Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide Quke salad between bowls. Top with Mexican charred cauliflower and chicken. • Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy!
