CHICKEN, CAU­LI­FLOWER, HALOUMI & AL­MOND SALAD

Th­ese five de­li­cious din­ners will add some­thing new to your mid­week menu.

Homes+ (Australia) - - EASY FOOD -

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.

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