Chicken and Cauliflower Salad

Nutrition per serve

Ingredients

• 125g brown rice
• 20g dried currants
• 1pcs red onion
• 500g cauliflower
• 100g marinated goat cheese
• 20g dukkah
• 200g kale
• 30g pepitas
• 20g slivered almonds
• 300g free-range chicken breast fillet
• 1pcs lemon
• 125ml (½ cup) boiling water
• 10ml extra virgin olive oil

Method

1. Step 1 — Cook rice, soak currants
   Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain. While the rice is cooking, combine the currants and 125ml (½ cup) boiling water in a heatproof jug and set aside.
2. Step 2 — Roast vegetables
   Line 2 oven trays with baking paper. Cut the onion into wedges. Cut the cauliflower stem into 1cm chunks, then cut the head into small florets. Put the onion and cauliflower on the lined trays. Drizzle with 1 tbs oil from the marinated goat cheese, scatter with the dukkah, season with salt and pepper and toss to coat. Roast for 10 mins.
3. Step 3 — Prep ingredients
   Meanwhile, tear the kale leaves into small pieces, discarding the stems and put in a large bowl. Drizzle with 1 tbs oil from the marinated goat cheese, season with salt and pepper and massage for 1 min or until softened (see cooking tip). Put the pepitas and almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from pan.
4. Step 4 — Cook chicken
   ADD CHICKEN OPTION Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Heat 2 tsp extra virgin olive oil in the same pan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Roast kale
   Add the kale to the tray with the onion, reserving any oil in the bowl. Roast the vegetables for a further 5-6 mins until the kale is slightly crisp and the cauliflower and onion are golden and tender.
6. Step 6 — Get ready to serve
   Juice half the lemon*. Add 1 tbs lemon juice to reserved oil in the bowl, season with salt and pepper and stir to combine. Drain currants, discarding liquid. Add currants, rice, vegetables, pepitas and almonds to dressing and toss to combine. Slice chicken. Divide chicken and vegetable and rice mixture among bowls. Crumble over goat cheese to serve.

Allergens

Milk, Almond, Sesame