CHICKEN, CAULIFLOWER, HALOUMI & ALMOND SALAD
These five delicious dinners will add something new to your midweek menu.
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES $7.35 PER SERVE
½ medium cauliflower 1 bunch baby radishes, thinly sliced ¼ cup currants Juice of 1 lemon 2 tablespoons olive oil, plus extra for frying 400g chicken tenderloins
STEP 1 Process cauliflower in a food processor until it resembles couscous.
Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste.
STEP 2 Preheat a grill or frying pan with 1 tablespoon oil over medium-high heat. Season chicken with salt and freshly ground black pepper, add to pan and cook for
3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Clean pan, return to heat and add 1 tablespoon oil.
Salt and pepper
200g haloumi, cut into thick slices 1 bunch watercress
1⁄2 cup Greek-style natural yoghurt 1⁄4 cup natural flaked almonds
STEP 3 Pan-fry haloumi for 1-2 minutes each side or until golden brown. Remove from heat.
STEP 4 Slice chicken; toss through cauliflower mixture along with the haloumi. Arrange watercress and cauliflower mixture on a serving plate. Top with yoghurt and almonds. Serve.