Roasted Cauliflower & Quinoa Salad with Grilled Chicken

The perfect go-to salad all year round - enjoy it hot or cold, in a wrap or serve it at a BBQ! This vibrant, tangy and aromatic salad is packed with fibre and protein. 
 
Serves: 4
Prep time: 15 mins
Cook time: 30 mins
Level: Easy 

Ingredients 

½ cauliflower head, grated into rice
2 tsp turmeric
2 cups dried tricolour quinoa
¼ cup of golden or regular sultanas
¼ cup of currants
½ cup slivered or flaked almonds, toasted
Handful of fresh parsley, finely chopped
1 small red onion, diced
4 Chicken tenders or boneless thigh 
 

To serve

Greek Yoghurt and warm flatbread

Tangy Vinaigrette Dressing

1/3 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp honey
1 tbsp pomegranate molasses
1 tsp cumin  
Pinch of salt & pepper
 
Method
1. Pre-heat oven to 180c fan forced and start off by preparing the cauliflower rice.  Blitz or carefully grate using the medium sized hole in the grater to create rice. Add to a lined baking tray and drizzle lightly with olive oil and season with turmeric and a pinch of salt and pepper. Using a spoon, mix until turmeric is evenly coating the rice. Roast for about 15-20 minutes until cauli is toasted, vibrant yellow with a little textured crunch. Set aside to cool.
2. Whilst cauliflower is roasting, cook the quinoa as per instructions on pack and set aside to cool.
3. To prepare the dressing, add all the ingredients together in a mason jar and shake until evenly combined.
4. To cook the chicken, heat a pan over a med-high heat. Season with a little salt and pepper and lightly oil pan. Cook for 6-8 minutes turning regularly until chicken is golden brown on all sides and fully cooked through.
5. In a large mixing bowl, toss all the ingredients together and mix until evenly combined. Taste and season with a little extra salt and pepper. Add to a large serving platter or bowl and serve, top with chicken and dollop generously with Greek yoghurt! Serve with warm flatbread and enjoy 😊

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