Warm Grilled Chicken, Cauliflower Rice and Almond Salad with Herb Dressing

Warm Grilled Chicken, Cauliflower Rice and Almond Salad with Herb Dressing

Made With Our Classic Tandoori Marinade Kit -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
30 MINS COOK
We love a warm, complex salad that replaces a big meal, especially at lunch. This recipe ticks all the boxes making a tasty, light and easy meal.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 4 skinless chicken thigh fillets, halved horizontally and gently slashed
  • 350g cauliflower, cut into florets and blitzed to resemble rice
  • 1 red onion, finely sliced
  • 20g flaked almond, toasted
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 2 tbsp extra virgin olive oil
  • 2 tbsp plain yoghurt
Method
  1. Marinate the chicken thighs with the tandoori marinade, covering all over and through into the slashes. Line a baking tray with foil or lightly oiled.
  2. Place the chicken pieces onto the tray, place under a high grill and grill for 12-15 minutes until cooked and charred. Take out and sprinkle with a couple of good pinches of the tandoori seasoning from the small sachet.
  3. Meanwhile, heat half the oil in a large frying pan and char and cook the onions lightly, turning often, around 8-10 minutes in total. Add in the cauliflower and cook for a further 5 minutes. Season to taste with some more of the tandoori seasoning or salt and pepper if you prefer.
  4. Remove from the heat and stir in the flaked almonds and chopped herbs. Mix well. Stir together the chutni from the pack with the yoghurt and remaining spoon of olive oil.
  5. Spoon the cauliflower rice mix onto a plate, top with the chicken thighs and drizzle with the yoghurt and chutni dressing.
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 4 skinless chicken thigh fillets, halved horizontally and gently slashed
  • 350g cauliflower, cut into florets and blitzed to resemble rice
  • 1 red onion, finely sliced
  • 20g flaked almond, toasted
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 2 tbsp extra virgin olive oil
  • 2 tbsp plain yoghurt
  1. Marinate the chicken thighs with the tandoori marinade, covering all over and through into the slashes. Line a baking tray with foil or lightly oiled.
  2. Place the chicken pieces onto the tray, place under a high grill and grill for 12-15 minutes until cooked and charred. Take out and sprinkle with a couple of good pinches of the tandoori seasoning from the small sachet.
  3. Meanwhile, heat half the oil in a large frying pan and char and cook the onions lightly, turning often, around 8-10 minutes in total. Add in the cauliflower and cook for a further 5 minutes. Season to taste with some more of the tandoori seasoning or salt and pepper if you prefer.
  4. Remove from the heat and stir in the flaked almonds and chopped herbs. Mix well. Stir together the chutni from the pack with the yoghurt and remaining spoon of olive oil.
  5. Spoon the cauliflower rice mix onto a plate, top with the chicken thighs and drizzle with the yoghurt and chutni dressing.
MADE WITH OUR DELICIOUS
Classic Tandoori Marinade Kit
Our tandoori marinade is a paste that coats your ingredient saving lots of marinating time. It comes with tandoori seasoning and a chutni. Delicious with red meat, chicken, fish, prawns, paneer or vegetables.
£2.50
( / )
147p per 100g
Free delivery on order over £25
Order before 12pm
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