Cauliflower Chicken Salad

Updated at: Sat, 27 Jan 2024 02:43:20 GMT

Step 1

Preheat oven to 220°C. Place cauliflower, potatoes and carrots on a large oven tray lined with parchment sheet, (no overlapping, you may divide between two baking sheets), drizzle with olive oil and sprinkle with salt, cumin, and black pepper; toss well to evenly distribute spices, then roast for 25 to 35 minutes, tossing once halfway through, until tender and lightly charred.

Step 2

In a small bowl. rub the chopped onion with pinch of sugar, cover it with 2 parts of water & 1 part of red vinegar, stir then set aside until serving.

Step 3

Cut the chicken breast horizontally into 1.5cm flat steaks, transfer to a large frying pan, heat 2 Tbsp of olive oil over a medium-high heat, add the chicken and cook until no longer pink inside, 3-5 minutes each side to rest.

Step 4

To Prepare Tahini Dressing; In a small bowl, combine tahini, lemon juice, oregano, garlic, salt and black pepper; stir to combine, stir & whisk in 2 to 3 Tbsp water gradually to thin out the dressing to the desired consistency.

Step 5

To Assemble Salad; Arrange baby spinach, cauliflower, potatoes & carrots on a serving platter, slice the chicken steaks on top, spoon half of dressing and gently toss to combine, drain the pickled onion and sprinkle on top with extra black pepper, some toasted almond & serve immediately with the remaining dressing on the side.

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