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Spiced Roast Chicken & Cauliflower Salad with Tahini Maple Dressing

Total Time 30 minutes
Servings 2 people

Ingredients

  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 2 tablespoons olive oil
  • 1/2 head cauliflower chopped into bite-sized trees
  • 4 chicken thigh fillets sliced
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 2 teaspoons maple syrup or honey, optional
  • bunch flat leaf parsley leaves
  • handful roast almonds optional

Instructions

  1. Preheat your oven to 250C (480F). mix paprika, coriander, olive oil and a good pinch of salt in a medium bowl.
  2. Place cauli in a large baking tray and drizzle over half the spiced oil. Toss cauli to evenly coat then roast for 10 minutes.
  3. Toss chicken in the remaining spiced oil and allow to marinate while the cauli cooks.
  4. After 10 minutes, stir the cauli then add the chicken to the roasting pan. Roast for another 10-15 minutes, stirring every 5 minutes. Until cauli and chicken are cooked through.
  5. While the cauli is cooking, make the dressing by combining tahini, lemon, water, maple syrup / honey (if using), and 2 tablespoons extra virgin olive oil in a jug or bowl. Whisk or blend with a stick blender until you have a creamy sauce. Taste and salt as needed.
  6. When the cauli and chicken are cooked, transfer to a serving platter. Toss in parsley leaves. Drizzle over dressing. And top with roast almonds (if using). And get ready for the compliments ;)

Recipe Video