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Tandoori Chicken And Cauliflower With Lentil, Spinach Coriander Salad (G-F)

Tandoori Chicken And Cauliflower With Lentil, Spinach Coriander Salad (G-F)

Ingredients for One

  1. 150 grams free range chicken breast
  2. 100 grams cauliflower
  3. 100 grams brown lentils
  4. 30 grams baby spinach
  5. 10 grams coriander
  6. 1 tbsp tandoori paste
  7. 1 zucchini
  8. 1 carrots
  9. 1 lemons
  10. 2 tbsp Greek yoghurt - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 200 grams cauliflower
  3. 200 grams brown lentils
  4. 60 grams baby spinach
  5. 20 grams coriander
  6. 2 tbsp tandoori paste
  7. 1 zucchini
  8. 1 carrots
  9. 1 lemons
  10. 4 tbsp Greek yoghurt - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 400 grams cauliflower
  3. 400 grams brown lentils
  4. 120 grams baby spinach
  5. 30 grams coriander
  6. 4 tbsp tandoori paste
  7. 1 zucchini
  8. 1 carrots
  9. 1 lemons
  10. 8 tbsp Greek yoghurt - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. grams free range chicken breast
  2. 900 grams cauliflower
  3. 600 grams brown lentils
  4. 600 grams baby spinach
  5. 180 grams coriander
  6. 40 tbsp tandoori paste
  7. 6 zucchini
  8. 2 carrots
  9. 2 lemons
  10. 2 tbsp Greek yoghurt - PANTRY ITEM
  11. 12 salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Prep:

  1. pre-heat oven to 200C
  2. wash and cut cauliflower into small florets
  3. rinse and drain lentils
  4. wash and chop zucchini
  5. peel and grate carrots
  6. wash spinach and coriander
  7. cut lemons into wedges

Method:

  1. Combine chicken, tandoori paste and half the yoghurt in a bowl. Toss cauliflower with oil (1 tbsp/person) in a large roasting pan. Season. Line a baking tray (or two if cooking for 4 or more) with baking paper and drizzle with a little olive oil.
  2. Place cauliflower and chicken on the baking tray(s) and cook in the oven for 10 minutes.
  3. Toss zucchini with olive oil (0.5 tbsp/person). Add on the tray. Cook chicken and vegetables for a further 15 minutes, or until chicken is cooked and vegetables are tender.
  4. Warm lentils in the microwave for 30-40 seconds, or in a saucepan with a little water warmed through.
  5. Toss cooked vegetables in a large bowl with lentils, carrot, spinach and coriander. Season.
  6. Serve chicken with lentil salad, lemon wedges and remaining yoghurt.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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