Sumac roast cauliflower and chicken salad with mint yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- olive oil
- 2 tsp sumac
- ½ tsp ground cumin
- ½ cauliflowercut into florets
- 1 skinless chicken breast
- a small bunch mintleaves finely chopped
- ½ small clove garliccrushed
- 100ml fat-free yogurt
- ½ red onionfinely sliced
- 2 tbsp sultanas
- 1 tsp red wine vinegar
- a handful of leaves flat-leaf parsley
Nutrition: per serving
- kcal291low
- fat5.2glow
- saturates0.8g
- carbs34.3g
- sugars30.3g
- fibre4.8g
- protein24.2ghigh
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil, the sumac, cumin and some seasoning in a large bowl. Add the cauliflower and the chicken breast and toss in the spiced oil.
step 2
Tip onto a shallow baking tray or sheet and roast for 15-20 minutes until the chicken is cooked and the cauliflower is lightly charred and tender. Leave to cool a little.
step 3
Mix the mint, garlic and yogurt with some seasoning. In a separate bowl mix the red onion, sultanas, red wine vinegar and 1 tsp oil. Shred or slice the chicken, and add to the red onion mix with the cauliflower. Toss, then add the parsley. Tip onto 2 plates with a spoonful of the mint yogurt.
