CHICKEN & CAULIFLOWER BAKE WITH CREAMY TAHINI SAUCE

Prep: 15 mins. Cooking: 30 mins. Serves 4.

3 tbsp extra-virgin olive oil

11/2 tbsp ground coriander or

Moroccan spice mix

8 chicken thigh fillets, sliced

1 head cauliflower, broken into florets 4 handfuls of baby rocket or baby spinach 1 bunch flat-leaf parsley, leaves picked

Creamy Tahini Sauce

1/2 cup tahini

1/2 cup (125ml) lemon juice 1/3 cup (80ml) water

1 Preheat oven to 220˚C (200˚C fan). Line a baking tray with baking paper. Combine oil and ground spice in a medium bowl. Reserve half the mixture in a large bowl, then add chicken to medium bowl and toss until well coated; set aside to marinate.

2 Using your hands, coat cauliflower in reserved spiced oil. Place on prepared tray, taking care not to overcrowd tray, and roast 10 mins. Stir cauliflower then add chicken. Roast a further 20 mins, stirring halfway.

3 Meanwhile, make tahini sauce. Place all ingredients in a bowl along with a splash extra-virgin olive oil; mix with a fork or stick blender until smooth and creamy.

4 Serve roast chicken and cauliflower on a bed of rocket or spinach, topped with tahini sauce and parsley.

TIP For a vegetarian alternative, use natural almonds or GMO-free firm tofu for protein, roasting as you would the chicken (reduce cooking time accordingly). Tahini may be substituted with a soft goat’s cheese, fetta, or full-cream natural greek-style yoghurt.

For a heartier meal, serve with quinoa or brown rice, or add a serve of legumes, such as lentils or chickpeas.