Seared Chicken & Mumbai-Spiced Cauliflower
with Garden Salad & Yoghurt
- Milk
Take a trip to the streets of India with tender chicken and Mumbai-spiced roast cauliflower that’s charred in all the right places. Let a cooling drizzle of yoghurt bring the whole performance together. It's a fresh, fragrant dinner that hits every single flavour note.
Ingredients
1
Cauliflower
1
Cucumber
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
330 g
Chicken Thigh
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). 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 edges, 20-25 minutes. Allow to cool slightly.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Season chicken all over and add to hot pan.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the veggies and pork are roasting, roughly chop tomato.
• Thinly slice cucumber into rounds.
• In a large bowl, combine tomato, cucumber and mixed salad leaves. Drizzle with
olive oil and vinegar. Toss to combine and season to taste with salt and pepper.
• Divide Mumbai-spiced cauliflower and garden salad between bowls. Top with chicken.
• Drizzle over Greek-style yoghurt (see ingredients) to serve. Enjoy!
