Moroccan-spiced chicken with cauliflower salad

SERVES 2

2 boneless free- range chicken

breasts, skin on if possible

1 tsp ground cumin

1 tsp ground coriander

½ tsp fennel seeds

¼ tsp cayenne pepper

½ tsp turmeric powder

Olive oil for drizzling

and frying

½ cup plain yoghurt

Rind of ½ lemon

Salt and pepper to season

1 Remove tenderloins from the chicken breasts.

2 Mix your spices together and rub into both sides of the chicken breasts and tenderloins, then drizzle with olive oil.

3 Heat 1-2 tbsp of olive oil in a frying pan over a medium heat. Place the breasts in, skin side down, and sear until golden brown and crispy. Turn the chicken breasts and fry until cooked through, adding the tenderloins part way through.

4 Remove the chicken from the pan and allow to rest for 5 minutes before serving.

5 Slice your chicken breasts into 3- 4cm thick pieces.

6 Combine the yoghurt and lemon rind. Season with salt and pepper, then drizzle over the chicken breasts. Serve with the cauliflower salad below.

CAULIFLOWER, ORANGE, ALMOND & FIG SALAD

6 dried figs

½ cauliflower, broken

into florets

2 oranges

1 cup snow peas,

halved lengthwise

2-3 radishes, thinly sliced

2-3 tbsp toasted pinenuts Handful flat-leaf parsley or

coriander, roughly torn Sea salt flakes and ground

black pepper Squeeze of lemon juice

Olive oil for drizzling

1 Steam the figs and cauliflower for 2 minutes only. Drain, then chop the figs roughly.

2 Zest one orange and juice it. Segment the other orange, capturing any juice.

3 Combine figs, cauliflower, orange zest, segments and juice, snow peas, radishes, toasted pinenuts and the flat-leaf parsley.

4 Season with salt and pepper, then add a squeeze of lemon juice and a drizzle of olive oil to serve.