THE DAIRY KITCHEN
Chicken, Cauliflower, Watercress and Almond Salad
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 15 MINS
Full of wonderful flavours, this salad makes a refreshingly tasty mid week meal.
Ingredients1/2 medium cauliflower
1 bunch baby radishes, thinly sliced
1/4 cup currants
juice of 1 lemon
2 tablespoons olive oil, plus extra for frying
400g chicken tenderloins
200g haloumi, cut into thick slices
1 bunch watercress
1/2 cup greek style natural yoghurt
1/4 cup natural flaked almonds
Soak currants in boiling water for 5 minutes before adding to salad for extra plumpness. If watercress is unavailable substitute rocket or baby spinach leaves
- Process cauliflower in a food processor until is resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste.
- 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. Pan-fry haloumi for 1-2 minutes each side or until golden brown. Remove from heat.
- Slice chicken and toss through cauliflower mixture along with the haloumi.
- Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately.