MasterChef favourite Julie Goodwin is putting a fresh spin on the humble salad, with a hearty roasted chicken and cauliflower dish featured in the latest edition of Australian Women’s Weekly.
The easy one-tray recipe combines golden chicken, crispy chickpeas and roasted cauliflower with a vibrant green dressing, making it a satisfying midweek meal.
Ingredients
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SERVES 4-6 AS A MAIN PREP + COOK TIME 50 MINUTES
1 small (1kg) cauliflower, cut into large florets
4 (500g) chicken thigh fillets
2 tablespoons olive oil
2 teaspoons sea salt flakes
1 teaspoon whole cumin seeds
400g can chickpeas, rinsed, drained
40g shelled pistachios
3 (400g) Lebanese cucumbers, seeded, sliced
6 green onions, sliced thinly
GREEN DRESSING
1 bunch mint
1 bunch dill
1 bunch coriander
¼ cup (70g) tahini
1 cup (280g) yoghurt
Juice of 1 lemon
½ teaspoon salt
120g rocket, divided in half
Method
1. Preheat the oven to 240°C (220°C fan forced). Place the cauliflower and chicken on a baking-paper-lined oven tray. Drizzle with half the oil and sprinkle with half the salt. Sprinkle the cumin seeds over the chicken.
2. On a second lined tray, spread out the chickpeas. Drizzle with the remaining oil and sprinkle over the remaining salt. Place the cauliflower tray on the top shelf of your very hot oven and the chickpea tray in the lower third. Roast for 15 minutes. Take out the lower tray, add the pistachios and return to the oven for a further 5 minutes. Remove the chickpeas and chicken from the oven. Set aside to cool.
3. Turn the cauliflower over and roast for a further 10 minutes. Allow everything to cool, then cut into bite-sized chunks.
4. Meanwhile, in the bowl of a blender or food processor, blitz the mint leaves, dill leaves, coriander leaves and stems, tahini, yoghurt, lemon juice, salt and half the rocket until smooth.
5. Just before serving, arrange the cauliflower, chicken, cucumber, green onion and remaining rocket on a serving platter. Add half the Green Dressing and toss to combine.
6. Sprinkle the chickpeas and pistachios over the salad and drizzle with a little more dressing to serve.
