Roast chicken, spiced turmeric roast cauliflower, crushed almonds
INGREDIENTS PER PERSON
125G CHICKEN x 2
100GR OF CAULIFLOWER FLORETTES x2
50G WILTED SPINACH
THE SPICE MIX
2 teaspoons of turmeric
1 teaspoon coriander seed
1 teaspoon cumin
1 teaspoon ghost chilli powder
lemon juice of 1 lemon
1 clove of garlic
2 table spoon water
First thing first in an oven tray line some baking paper. Cut your cauliflower into florette (not too small as they will burn too easily). In a small pot mix all the spice mix, mashing the garlic to create a run. Put the florettes into a large bowl and mix in your spices.
Spread your florettes evenly on the tray and bake in a preheated over for 35 minutes at 150C.
Chicken breast on a tray, spray with olive oil, season and cook for around 30 minutes until cooked
While you wait, crush 20g of almonds and wilt your spinach in the microwave (of course you can sauté them too, but for ease microwave, remove any excess water).
Once everything is cooked, place cauliflower at the bottom, add chicken and spinach leaves, top up with crushed almonds. If you like, add another squeeze of lemon for extra zing :-)