Spiced Cauliflower Brown Rice

Prep:

1. preheat the oven to 220°C
2. wash and cut cauliflower into small florets
3. wash and cut zucchini into 1cm thick wedges
4. peel and grate carrots
5. wash baby spinach
6. wash, remove leaves and shred mint

Method:

1. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 20 minutes, stirring occasionally. Stand covered for 5 minutes, fluff up with a fork.
2. Meanwhile, toss cauliflower and zucchini with curry powder, salt and pepper and olive oil in a roasting pan.
3. Cook in the oven for about 20 minutes, or until browned and tender. Remove. Transfer vegetables to a large bowl.
4. Add oil,vinegar and currants to hot roasting pan. Stir to combine with any spice mixture in pan. Pour over vegetables.
5. Add rice to vegetables with carrots and spinach. Stir through mint and serve.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.